2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, minced
2 sage leaves, finely chopped
1 1/2 pounds wild mushrooms, sliced
2 salt and pepper, to taste
6 cups baby lettuce leaves
3 tablespoons olive oil
1 tablespoon wine vinegar
1/2 cup walnuts, lightly toasted
6 sage leaves, cut into ribbons baguette
Heat the oil in a large skillet. Add the minced garJic, shallots and minced sage and cook for a minute.
Add the mushrooms, a little salt and pepper, and cook on high heat until most of the liquid is gone, about five minutes.
Arrange the lettuce leaves on individual plates and divide the mushrooms evenly among the plates. Whisk together the oil and vinegar and pour over the mushrooms and lettuce.
Decomte with walnuts and sliced sage leaves.