While the mushrooms are still warm, slice them ¼ inch thick (at an angle looks nice) and pour some vinaigrette over them. Toss gently and set aside at room temperature for at least an hour and up to a couple of days. (Store covered in the refrigerator. Bring to room temperature before serving.)
Serve the mushrooms on the greens, drizzled with a little more vinaigrette and topped with a slice or crumble of goat cheese.
© 2004 John Ash. All rights reserved.