Kaleidoscope Mushroom Salad

4 ounces (about 1 cup) blue cheese, crumbled
20 ounces (about 6 cups) fresh white mushrooms, sliced
basil vinaigrette (recipe below)
8 ounces (about 3 cups) snow peas, cut diagonally in 1/4 inch strips
1 cup coarsley chopped watercress
1 cup diced red onion
1 cup corn kernels
1 1/2 cup diced pimientos
Radicchio lettuce
Belgian endive
Romain lettuce (inner leaves)

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish.

Basil Vinaigrette:
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1-1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper or ground black pepper
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

Yield: 8 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.