Mushroom Salad with Cranberries

Ingredients:

1 tsp olive oil
2 cloves garlic, minced
½ pound chanterelle mushrooms, sliced ¼ inch thick (see note)
¼ tsp salt
¼ tsp dried thyme
Freshly ground black pepper
16 ounces mache greens
½ cup dried sweetened cranberries

Instructions:

Preheat a large pan over medium heat. Sauté the garlic in oil for about 30 seconds, then add the mushrooms, salt,
pepper, thyme, and a splash of water. Cover the pan to make some of the moisture release from the mushrooms,
about 3 minutes. Remove the cover and sauté for about 5 more minutes, flipping often, until the mushrooms are
tender.
Remove from heat.
In a large mixing bowl, toss together the greens and cranberries. Drizzle in any dressing and use tongs to coat
thoroughly. Divide among four plates and top with warm mushrooms. Serve immediately.