(chantrelle, lobster, coral, or matsutakes)
or 1/4 cup Moroccan olive oil
micro greens or garden greens (red oak leaf preferred)
1. In a small saute pan, heat butter until golden brown over medium to high heat. Add the mushrooms, saute until colored. Add shallots, garlic and thyme and lightly brown. Add the balsamic vinegar and incorporate the olive oil. Season to taste with salt and pepper. Remove from heat and reserve.
2. Toss greens with some of the vinaigrette and arrange on a plate with the mushroom around it.
Serving Size: 1 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin