This salad is perfect for lunch or a light supper on a warm summer day.

Black Thai Mushroom Salad

2 tablespoons peanut oil
11⁄2 tablespoons minced garlic (about 3 cloves)
2 teaspoons minced fresh ginger
11⁄2 pounds white button mushrooms, quartered (about 7-1⁄2 cups)
1 teaspoon salt
1⁄2 teaspoon ground black pepper
6 cups mixed salad greens
Lime Jalapeno Salsa (recipe follows)

In a large skillet heat oil until hot. Add garlic and ginger; cook and stir over medium heat until fragrant, about 1 minute. Add mushrooms; cook and stir until tender and pale gold, 3 to 5 minutes. Stir in salt and pepper; set aside.

Toss salad greens with Lime Jalapeno Salsa. On 6 serving plates, place an equal amount of salad greens and top with mushroom mixture. Sprinkle with toasted sesame seeds, if desired.

Makes 6 servings.

Lime-Jalapeno Salsa

3 tablespoons chopped fresh jalapeno peppers
2 tablespoons chopped freshcilantro
1 tablespoon chopped fresh basil
11⁄2 teaspoons chopped fresh mint
1 teaspoon sugar
1 teaspoon soy sauce
1⁄2 teaspoon grated lime peel
11⁄2 tablespoons fresh lime juice
1⁄4 cup olive oil
11⁄2 cups peeled, seeded and diced cucumber

In a small bowl combine jalapeno peppers, cilantro, basil, mint, sugar, soy sauce, lime peel and juice. Whisk in olive oil to combine. Stir in cucumber.

Recipes from: The Mushroom Council; mushroominfo.com