Warm Wild Mushroom Salad

• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried thyme
• 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
• 1/4 cup chopped shallots
• 2 tablespoons minced fresh chives
• 4 cups torn mixed greens

1. Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
3. Add mushrooms and shallots; saute until beginning to brown, about 3 minutes.
4. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes.
5. Uncover; simmer until any juices evaporate.
6. Mix 2 tablespoons dressing and chives into mushrooms.
7. Season with salt and pepper.
8. Toss greens with remaining dressing in large bowl.
9. Top with mushrooms.

olive oil, balsamic vinegar, thyme, mushrooms, shallots, fresh chives, mixed greens

Taken from www.epicurious.com/recipes/food/views/warm-wild-mushroom-salad-4625 (may not work)