Mushroom Butter Lettuce Salad

2 tablespoons soy sauce
2 tablespoons chili oil
2 Thai chiles, seeds and stem removed, minced (or substitute serranos)
2 tablespoons olive oil
2 teaspoons sugar
1 head of butter lettuce, cleaned
12 large shitake mushrooms, cleaned and stemmed
1/2 cup chopped piñon nuts

In a small non-reactive bowl, whisk together the soy sauce, chili oil, Thai
chili, olive oil, and sugar, then set aside. Preheat the broiler, then
divide the butter lettuce leave equally among 4 chilled salad plates.
Place the mushroom stem-side down on a broiling rack.
Brush the sauce on to the mushrooms.
Place the rack 4 to 6 inches from the heat and broil until the mushrooms are
brown and crusty, about 2 minutes.
When the mushrooms are done, quickly place the mushrooms on top of the
butter lettuce, and pour any remaining liquid on lop of the mushrooms.
Sprinkle each plate with the piñons, and serve.

Yield: 4 servings


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Old Magic 1


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