Ingredients

8 oz. mushrooms, sliced (about 3 C.)
1 small leek, thinly sliced
1 small clove garlic, finely chopped
2 Tbsp. vegetable oil
1 Tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1 medium firm head lettuce (about 1 pound), coarsely shredded (about 6 C.)

Cooking Instructions

Cook and stir mushrooms, leek and garlic in oil in 10-inch skillet over medium heat until mushrooms are tender. Stir in vinegar, salt, mustard and pepper. Add lettuce. Cover and simmer just until lettuce is wilted, about 5 minutes. Toss; serve immediately.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)