Recipe for Grilled Mushroom Salad with Mustard Shallot Vinaigrette 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
3 tbl Olive oil
2 x Garlic cloves peeled, minced fine
1 tsp Coarsely-chopped fresh thyme leaves
1 tsp Coarsely-chopped fresh oregano leaves
Juice of 1/2 lemon
1/4 tsp Salt
Freshly-ground black pepper to taste
1 lb large Shiitake mushroom caps stems removed, cleaned of all dirt
2 cup Torn frisee lettuce washed, dried
(or substitute fresh chicory leaves)
Instructions:
Instructions: To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or medium-low heat until cooked, about 2 to 3 minutes per side for the Shiitakes.

While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisee lettuce or chicory salad and toss with the vinaigrette.

This recipe yields 4 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette   ::   Grilled Mushroom-Asparagus Salad   ...