Yield: 6 to 8 servings
3 tablespoons extra-virgin olive oil
1 cup shiitake mushroom caps, cut in half
1 cup crab mushrooms, tough ends trimmed
12 cups chopped Romaine lettuce
2 tablespoons fresh lemon juice
½ teaspoon ground black pepper
½ teaspoon kosher salt
1 cup shaved Asiago cheese
1. In a large skillet, heat olive oil over medium-high heat. Add mushrooms to skillet. Cook until mushrooms begin to soften, 2 to 3 minutes. Working in batches, add lettuce to mushrooms, cooking until lettuce has wilted enough to make room for additional lettuce in the pan, 1 to 2 minutes. Leave the last batch of lettuce barely wilted for crunch. Add lemon juice, pepper, and salt, stirring well. Divide salad among plates, and sprinkle with cheese. Serve immediately.
Note: If crab mushrooms are not available, you may substitute a gourmet mushroom mix.