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

* * *

as needed, mushroom juices from roasting, reduced to syrup
as needed, Manchego cheese, shaved

To roast mushrooms: Place mushrooms on baking sheet; season with salt and pepper and sprinkle with olive oil. Add wine and thyme sprig. Cover and roast in 375° oven for 30-40 minutes. When a good deal of the juice has rendered, pour off; reduce and reserve.

To assemble salad: Whisk olive oil into shallot mixture. Stir in vinegars; season with salt and pepper. Combine greens and lentils; dress lightly. Toss mushrooms with a small amount of vinaigrette. Divide greens mixture among 4 salad plates; top with mushrooms. Spoon reserved mushroom reduction over salad and top with Manchego cheese.

Photo Credit: Eastern Mushroom Marketing Cooperative/PA Dept. of Agriculture