Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      tablespoons   extra-virgin olive -- divided
   1      pound         chanterelle mushrooms -- brushed clean
   1      tablespoon    freshly-ground black pepper
                        zest and juice of one lemon
     1/2  medium        red onion -- thinly sliced
   5      large         yellow or green analian chiles -- seeded, ribbed,
                        and cut into 1/8" julienne
   4      cups          wild greens like mizuna or field cress -- cleaned, washed,
                        and spun dry
                        (you can substitute young spinach)
                        salt -- to taste

Preparation:

Preheat grill or broiler. In a large mixing bowl, toss chanterelles, 3 tablespoons extra-virgin olive oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often (every minute or so) until softened and lightly browned (about 8 to 10 minutes). Heat remaining 4 tablespoons extra-virgin olive oil in a 12-inch to 14-inch sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent. Add chiles and sauté 1 more minute. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw). Remove hot chanterelles and place over greens in sauté pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626)