Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Red onion 2 tb Red wine vinegar
2 1/2 lb Regular mushrooms 1 bn Arugula
And/or crimini mushrooms 1/4 c Pine nuts (pignoli),
1/2 lb Shiitake mushrooms -toasted (optional)
Salad oil Parsley leaves for garnish
2 tb Soy sauce

ABOUR 40 MINUTES BEFORE SERVING;

1. Cut red onion into 1/2" wide wedges. Cut each regular or crimini
mushroom in half if large. Cut and discard stems from shiitake
mushrooms; then cut shiitake mushroom caps into 1/2" wide strips.

2. In nonstick 12" skillet over medium heat, in 1 T hot salad oil,
cook onion until just tender; with slotted spoon, remove to bowl.

3. In same skillet over high heat, in 1 more T hot salad oil, cook
half of mushrooms until golden and any liquid in skillet evaporates.
Add 1 T soy sauce to skillet; stir to coat mushrooms. Remove
mushrooms to bowl with onion. In 1 more tablespoon hot salad oil,
repeat with remaining mushrooms and soy sauce.

4. Toss mushroom mixture with red wine vinegar. Arrange arugula on
platter, top with mushroom mixture.

Sprinkle with pine nuts. Garnish with parsley leaves.

Each servings, About 1 60 calories, Io g fat, 0 mg c olesterol, 355 m
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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