Recipe courtesy of the Mushroom Council and mushroominfo.com

Preparation Time: 7 minutes
Cooking Time: 12 minutes
Serves: 4

Ingredients:
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8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced

Instructions:
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Divide spring mix among 4 serving plates; set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.

Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.