Warm Mixed Mushroom Salad With Mozzarella On Toasted Ciabatta

• 6 tbsp (3/4 stick) unsalted butter
• 1/3 cup extra virgin olive oil, plus additional, to drizzle
• 1 clove garlic, thinly sliced
• 1 tsp grated ginger
• 5 oz oyster mushrooms, halved
• 5 oz cremini mushrooms, quartered
• 5 oz enoki mushrooms, trimmed
• 3 tbsp chopped flat-leaf parsley
• 1/3 cup balsamic vinegar
• 4 None long slices ciabatta bread, toasted until crisp
• 7 oz buffalo mozzarella cheese, drained and thinly sliced
• 8 slices prosciutto
• None None Arugula leaves, to garnish

1. Heat half each of the butter and oil in large nonstick skillet on high heat. Add half each of the garlic and ginger and stir well. Add oyster and cremini mushrooms and cook for 4 mins. Transfer to a large bowl. Repeat with remaining butter, oil, garlic, ginger and enoki mushrooms. Stir in the parsley. Add to the bowl. Gently mix in the balsamic vinegar and season to taste.
2. Place the toasted ciabatta on a serving plate. Top with the sliced mozzarella, mushrooms and prosciutto. Garnish with arugula then drizzle with the extra virgin olive oil.

butter, extra virgin olive oil, clove garlic, ginger, oyster mushrooms, cremini mushrooms, enoki mushrooms, flatleaf parsley, balsamic vinegar, long slices ciabatta bread, mozzarella cheese, prosciutto, arugula

Taken from recipes-plus.com/api/v2.0/recipes/36267 (may not work)