Warm Mushroom Salad - serves 4

2 1/2 tbsp balsamic or rice winegar
1 1/2 tbsp water
3 tbsp port wine(or anysweet red wine)
2 cloves garlic, finely minced
8 ounces fresh mushrooms, sliced into 1/4-inch slices
1 tsp margarine
1/8 tsp freshly ground black pepper, or to taste
4 leaves of Boston lettuce, rinsed and dried
1 tsp chopped fresh parsley

In a nonstick skillet, heat vinegar, water, wine and garlic over medium-high heat until small bubbles begin to form.
Add mushrooms and stir frequently 8 to 10 minutes, or until all liquid evaporates. Add margarine and pepper, stir to coat evenly.
Arrange mushrooms on lettuce leaves andsprinkle with chopped parsley. Serve warm.