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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)