Ingredients

• 16 leaves limestone or Bibb lettuce
• 6 ounces shiitake mushrooms
• 1/4 pound oyster mushrooms
• 1/2 pound white cultivated mushrooms
• 3 tablespoons light olive oil
• Salt
• Freshly ground white pepper
• 1 tablespoon dry sherry, port, marsala, or Madeira (Optional)
• 1/4 teaspoon minced garlic
• 1 teaspoon freshly squeezed lemon juice

Method

1. Gently remove the lettuce leaves from the core. Leaving them whole, rinse well and pat dry. Keep chilled until needed.
2. Trim the stems from the shiitake mushrooms, and reserve them for some other use, such as a stock or a sauce (they are too tough to eat). Quarter the caps and reserve.
3. Slice each oyster mushroom into 3 pieces. Do not remove the stems because they are tender. Reserve with the shiitakes.
4. Rinse the cultivated mushrooms under cold water. Remove all dirt and grit, and dry them with a towel. Trim off half of their stems, leaving the other half intact with the cap. Slice these mushrooms 1/4 inch thick. Reserve with the other mushrooms.
5. Heat a skillet until very hot. Add 2 tablespoons olive oil and the mushrooms. Season with salt and pepper. Stir well. When the mushrooms soften they will release moisture. Add the garlic at this time. Let the mushrooms continue to cook with the garlic as the moisture evaporates. Add the sherry or other wine, if desired, and cook 1 minute longer. Turn off the heat. Keep mixture warm in the pan.
6. Toss the lettuce with the remaining olive oil and the lemon juice. Lay the dressed leaves on individual plates or on a platter. Spoon the mushroom mixture over the lettuce and serve at once.