Little Gem Lettuces with Roasted Mushrooms

steps

1. Roast the mushrooms: Preheat oven to 400 degrees. Clean mushrooms by gently wiping them with a damp paper towel to remove any dirt. (Avoid rinsing them under water, as they can absorb too much moisture.) Trim all ends.
2. In a large mixing bowl, combine mushrooms, olive oil, garlic, thyme, salt, and pepper. Toss until mushrooms are evenly coated. Spread mushrooms in a single layer on a baking sheet lined with parchment paper.
3. Roast mushrooms for 10 to 15 minutes, or until slightly caramelized, stirring halfway through to ensure even cooking. Remove mushrooms from oven. Reserve 1 cup of roasted mushrooms and chop into small pieces for vinaigrette.
4. Make the vinaigrette: In a medium bowl, whisk together rice wine vinegar, balsamic vinegar, and lemon zest. Add shallot, thyme, salt, pepper, and reserved roasted and chopped mushrooms. Slowly whisk in olive oil until dressing is well combined.
5. To assemble: Place Bibb lettuce leaves in a wide, shallow bowl. Lightly dress greens with 1 tablespoon of mushroom vinaigrette. Scatter roasted mushrooms on top and drizzle another 1 tablespoon of vinaigrette over the top. Finish with black truffle, if using.