Place mushrooms in a medium size bowl. Pour boiling water over mushrooms to cover. Let soak for 15 minutes.
Meanwhile, heat a 10- or 12-inch skillet over medium heat. Add the oil and swirl to coat pan. Add diced onion, garlic, red pepper and ginger. Sauté for 6 minutes or until vegetables are softened.
Remove the mushrooms from the water, reserving the liquid. Cut off and discard tough stems from the mushrooms. Cut the caps in quarters and set aside. Add mushrooms to the sauté mixture and cook for 3 minutes to brown lightly.
Stir in Cut `N Clean Euro Greens and enough reserved mushroom liquid and water to equal 1 cup. Cover tightly and cook over medium heat for 5 minutes, until leaves are tender and wilted, but not dull in color. Drain excess water. Season with salt and pepper and serve hot.