Instructions: Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.

Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.

Clean the lettuce and separate into single leaves.

Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.

To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side.

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