Salad of mixed Asian leaves with pan-fried shiitake

This easy recipe will only take fifteen minutes to create a warm, garlic and shiitake infused salad.

Whisk 3 tablespoons of oil with vinegar. Season, then set aside.
Melt butter and remaining oil in a large frypan, then add garlic and mushrooms.
Cook, stirring, over medium heat for about 5 minutes, until mushrooms start to soften. Add poaching liquid and continue to cook until all the liquid has disappeared.
In a large bowl, toss mushrooms together with salad leaves and dressing. Serve immediately.

Source

1/3 cup olive oil

1 tbsp balsamic vinegar

30g unsalted butter

2 garlic cloves, crushed

500g fresh shiitake mushrooms*

1/2 cup beef poaching liquid or Massel beef stock

2 pkts mixed Asian salad leaves

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