- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
- 1/4 cup chopped shallots
- 2 tablespoons minced fresh chives
- 4 cups torn mixed greens
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.