Wilted Romaine and Red Onions


1 head romaine, medium

½ cup fresh button mushrooms, sliced

1 oz dried organic red reishi mushrooms

6 tablespoons of organic high oleic safflower oil

1 red onion, large, thin crescents

2 tablespoons red wine vinegar

1 teaspoon anchovy paste

½ cup roasted cashews

1 teaspoon organic goji berries

1 teaspoon organic turmeric

sea salt to taste

Soak dried mushrooms in 2 oz of boiling water for 5 minutes. Clean fresh mushrooms by brushing them lightly with a wet paper towel (washing them will take away some of the flavor), and slice them thin. Pull romaine leaves apart.

Heat 5 tablespoons of oil in a large skillet. With the flame low so it doesn’t splash, add mushrooms (including the water in which the dried mushrooms were soaked) and onions, then turn flame up to medium, and sauté over medium heat for about two minutes while stirring. Add lettuce, remove from heat, cover, and let sit for 2 minutes. Put in a salad bowl.

Put 1 tablespoon of oil in the same skillet and beat together red wine vinegar and anchovy paste, heating lightly, and immediately pour over romaine mixture, add cashews, goji berries, turmeric, and sea salt, toss and serve.

Try to get an organic or natural anchovy paste. The anchovy paste will add a salty taste so you may not need salt at all!