Mushroom, Purslane, Sunflower Sprout, Madeira Salad
  • 1/2 lb oyster mushroom
  • 3 clove garlic, finely chopped
  • 2 T Olive oil
  • 1 t Salt
  • 1 t Pepper
  • Splash of Madera
  • 1/2 C Purslane
  • 1/4 C Sunflower sprouts
  • 10 Sungold tomatoes, sliced in half
  • 1 green onion, sliced

Saute mushroom, garlic, olive oil, and salt and pepper over medium heat until mushrooms are tender, deglaze with Madeira and let cool. Mix all other ingredients with cooked mushrooms and dress with olive oil and white vinegar. Yum!