Warm Roasted Mushroom & Feta Salad

4 cups mixed mushrooms, cremimi, shiitake, and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, mizuna,or tatsoi, or endive
1/3 cups crumbled feta cheese
1/3 cups chopped toasted walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and pepper to taste

Preheat oven 350 Degrees.

Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.

Place the mushrooms in a single layer on the prepared pan. Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.

To serve, divide the green among the plates and top with the warm mushrooms. Scatter the feta and walnuts over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to tasete, with salt and pepper. Drizzle over the salads and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SLEDDERSTEPH.