Mushroom for goodness

Ingredients l Salt to taste l ts black pepper 2 tbsp freshly chopped chives 3 tbsp vinegar 3 tbsp fresh parsley Extra Virgin Olive Oil 75 ml 6 c endives, radicchio and arugula 2 tbsp unsalted butter /margarine; 25 ml 2 onions (finely chopped) 2 garlic cloves (finely chopped) 16 oz button and oyster mushrooms (sliced) Method Cut the greens into bite-sized pieces and place them in a capacious salad bowl. Keep it aside. l Now heat about two tbsp butter/margarine on a frying pan on a medium flame. l Throw in finely chopped onions and garlic cloves. Sauté well until a fragrant odour wafts out of the room. l Add sliced mushrooms and let them cook for a couple of minutes (preferably for about five to eight minutes) until tender and succulent. l Sprinkle about half a tsp salt, black pepper, chives, and freshly chopped parsley leaves. l Add a few drops of vinegar and oil to the large skillet and pour over the salad when mildly warm. l Follow it up with a mild tossing for a couple of minutes. As told to

Pooja Prabhan