Appetizers- Cliff Young's Late Harvest Wild Mushroom Ragout Appetizer

1 head curly endive6 ounces each of shiitake, chanterelle and enoki mushrooms12 ounces button mushrooms1 cup good quality olive oil1 cup balsamic vinegar4 ounces feta cheeseSalt and cracked black pepperClean and core endive, separating individual leaves; towel dry and set aside. Slice all mushrooms to even thickness. Heat several tablespoons oil in a sautE pan on medium-high heat. Add shiitake and chanterelle mushrooms only and sautE until caramelized, approximately three to five minutes. Add balsamic vinegar, remaining oil and salt and pepper; remove from heat.To assemble, place endive leaves in star pattern on plate. Heap small mound of caramelized mushrooms in center. Pour warm vinaigrette from the pan over mushrooms. Garnish with enoki mushrooms and crumbled feta cheese.