An assortment of fresh mushrooms are sautéed in olive oil, simmered in a balsamic vinaigrette and served hot over a colorful bed of mixed lettuces with a garnish of shaved Parmesan cheese.

Sautéed Mushrooms on Tricolore Salad

1 endive, leaves separated
2 small bunches arugula, well washed
1 medium-size head radicchio, cored and pulled apart
1/2 cup extra-virgin olive oil
1 clove garlic, thinly sliced
1 pound assorted fresh mushrooms, such as cremini, shiitake, Portobello, Chanterelle, and white button, sliced 1/2-inch thick
1 teaspoon chopped fresh rosemary leaves
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
8 large shavings Parmesan cheese

1. In a bowl, toss together the endive, arugula, and radicchio leaves. Cover with a damp towel and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring until golden, about 3 minutes. Add the mushrooms reduce the heat to low, and cook, stirring occasionally, until the mushrooms are soft. Add the rosemary, balsamic vinegar, and salt and pepper to taste and simmer until thickened, about 2 minutes.
3. Meanwhile, divide the greens on serving plates. While the mushrooms are still hot, spoon them over the greens. Top with Parmesan cheese and serve immediately.

Serves 4.