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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
Great as an appetizer or a salad side dish; gets raves at salad bars.
olive oil
1/2 cup thinly sliced button mushrooms
1 cup sliced Portobello mushroom caps
1 cup thinly sliced shiitake mushroom caps
1 tablespoon minced onion
3 cloves garlic, minced
1/4 cup wine vinegar
1 tablespoon Gefen Soy Sauce
2 teaspoons Gefen Honey
8 cups salad greens
2 tablespoons chopped walnuts, toasted
Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender.
Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat.
Arrange salad greens on individual plates. Spoon 1/3 cup mushroom mixture over each serving.
Sprinkle each serving with one and a half teaspoons walnuts.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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