Warm Tarragon-Mushroom Salad

Assemble these supplies:

• 1/3 pound shiitake mushrooms, if available
• 2/3 pound fresh mushrooms, or 1 pound if not using shiitake
• 6 cloves garlic
• 1 head butter or red-leaf lettuce
• 1 large lemon
• 1 tablespoon chopped fresh tarragon leaves, or 1 teaspoon dried
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• Salt
• Freshly ground pepper
• 1 teaspoon chopped fresh tarragon for garnish (optional)
• 1 loaf French bread (optional)

Steps in preparation:

1. Clean mushrooms with damp paper towels.
2. Using par­ing knife, trim stem ends and cut each cap into 3 or 4 slices. Set aside.
3. Peel garlic and cut into slivers. Set aside.
4. Wash lettuce and dry in salad spinner or pat dry with paper towels.
5. Divide among 4 salad plates. Set aside.
6. Juice lemon. Strain out pits and reserve juice.
7. In large heavy-gauge non-aluminum skillet, heat butter and oil over high heat.
8. When butter foams, add mushrooms and saute, stirring with wooden spoon, 3 to 4 minutes.
9. Add garlic, tarragon, and lemon juice, and stir 2 to 3 minutes longer, or until liquid is reduced by one third.
10. Season with salt and pepper to taste and spoon over lettuce-lined plates while still warm. 
11. Garnish with chopped fresh tar­ragon and serve with warm French bread, if desired.