Wild Girls' Grilled Mushroom Salad
Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"Cremini mushrooms are small portobellos and are sometimes marketed as 'baby bellas.' An executive in my publishing house had tasted a dish similar to this at an upscale Denver restaurant (yes, we have them!) and charged me to figure out how to make it. This recipe is the result."
List of Ingredients
◦ 4 ounces fresh portobello or cremini mushrooms
◦ 4 ounces fresh shiitake mushrooms
◦ 1 ounce fresh oyster mushrooms
◦ 3 large cloves garlic, crushed through a press
◦ 2 teaspoons Dijon mustard
◦ 2 tablespoons best-quality medium-dry sherry
◦ 2 tablespoons balsamic vinegar
◦ 6 tablespoons extra-virgin olive oil
◦ Cooking spray
◦ 6 cups baby field greens
To clean the mushrooms, wipe them carefully with damp paper towels. Remove the stems from the mushrooms and discard. Using a sharp knife, lightly trim the gills from the portobello or cremini mushrooms and slice into 1-inch cubes. Cut the shiitake caps in half.
In a large glass bowl, whisk together the garlic, mustard, sherry, and vinegar until well combined. Add the oil in a steady stream, whisking all the while. Place the mushrooms into this marinade and toss gently to coat all sides. Set aside to marinate, but not for longer than 10 minutes. Do not overmarinate the mushrooms, or their delicate flavor will be lost.
Coat a grill rack with cooking spray and preheat the grill to medium-high to high heat. Grill the mushrooms for 3 to 4 minutes per side, or until cooked through. Serve immediately on a bed of field greens.
Makes 4 servings