While the summer months yield very little in the way of wild-foraged mushrooms, that no longer means that cooks are limited to white buttons, shiitake and portabellas. Enoki mushrooms have been used to garnish salads for years and now other exotic mushrooms are moving onto summer menus as specialty farms learn to how to harvest mushrooms year round. Chefs find that Trumpet Royale™ mushrooms, which have a firm texture and meaty flavor, can be grilled like porcini. Crisp-textured Clamshell™ varieties can be featured ingredients in salads. Here's one idea for mushrooms on the summer menu.

Asian Mushroom Salad
2 Tablespoons mild vegetable oil
8 oz. honshimeji mushrooms, such as Alba Clamshell™ and/or Brown Clamshell™ mushrooms
1/2 teaspoon fresh ginger root, grated (optional)
2 Tablespoons toasted sesame oil
2 teaspoons soy sauce
1 Tablespoon Rice Vinegar
½ teaspoon sugar
Optional: 1 teaspoon Thai fish sauce
2 Tablespoons thin sliced green onion
6 ounces, about 4 cups, mixed baby lettuces – Arugula, frisée and baby spinach

Heat vegetable oil in broad skillet on medium high. Add mushrooms, whole or sliced, Cook three minutes on high. Add ginger and remove from heat. Add remaining ingredients in order - toss with salad mix and serve immediately. There will be a pleasing contrast of cool and warm and the some of the greens will wilt just slightly. Garnish with green onion slivers. Serves 4.