Wild Mushroom Salad

Mushrooms make things better.

Gather up as many and as varied wild mushroom as you can find and afford. Augment with button mushrooms. Brush to clean and cut up into fairly uniform sizes.

In a saute pan sweat some minced shallots and a minced small clove of garlic in butter.

Saute the mushrooms until soft. Add some olive oil and a little thyme.

Sprinkle over a couple tablespoons of sherry and the juice of one lemon. Salt and white pepper to taste.

Stir to incorporate and toss the entire mess over plates of mixed greens.

Serve with crusty bread, with pears and blue cheese for dessert.