Wash pea tendrils, pea shoots and salad mix (or lettuce) thoroughly and drain. Roughly chop or tear pea tendrils into bite-size pieces. Mix pea tendrils, pea shoots and salad mix in a serving bowl. 

If using fresh peas, shell and discard the pods. Drop peas into a pot of boiling water and boil uncovered for 2-3 minutes or until done. 

Meanwhile, warm some olive oil in a pan or skillet on medium heat. Add the chopped mushrooms of your choosing (shiitakes or baby bellas recommended) and a small amount of balsamic vinegar. Sautee until mushrooms are soft and coated in a light balsamic glaze. 

Drain the peas and remove mushrooms from heat. Add to the bowl with pea tendrils, pea shoots and salad mix. Serve with dressing of choice.