From: Developed by the Culinary Institute of America for The Eastern Mushroom Marketing Cooperative. Yield: 4 servings. MUSHROOMS: 1/2 lb. mushrooms, cleaned, quartered 1/4 cup olive oil 1/2 cup white wine 2 thyme sprigs 1 tsp. salt 1/4 tsp. ground black pepper SALAD: 1/4 lb. frisee, cleaned 1 cup French lentils, cooked until tender VINAIGRETTE: as needed, olive oil, neutral flavored 2 tsp. shallots, minced and macerated in 1/4 tsp. salt 1 Tbsp. balsamic vinegar 1 Tbsp. sherry vinegar * ...
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