Girls Grilled Mushroom Salad
Source of Recipe
Yahoo Groups: Recipelu - 11/06/02
Recipe Introduction
Recipe by the culinary mystery mistress Diane Mott Davidson: Chopping Spree.
List of Ingredients
4 ounces Portobello mushrooms (about 1 large or medium-size)
4 ounces shiitake mushrooms
1 ounce oyster mushrooms
3 large garlic cloves, peeled and pressed
2 teaspoons Dijon mustard
2 tablespoon best-quality medium-dry sherry (recommended brand: Dry Sack)
2 tablespoons balsamic vinegar
6 tablespoon extra-virgin olive oil
Nonstick cooking spray
6 cups field greens (mesclun) Recipe
To clean the mushrooms, wipe them carefully with damp paper towels. Remove the stems from the Portobello and shiitake mushrooms and discard.
Using a sharp knife, lightly trim the gills from the Portobello mushroom and slice into 1x1-inch pieces. Slice the shiitakes in half. Weigh the mushrooms; you should have about 8 ounces total.
In a large glass bowl, whisk together the garlic, mustard, sherry, and vinegar until well combined. Pour the oil into this mixture in a steady stream, whisking all the while. Place the mushrooms into this marinade and mix very carefully to coat all sides.
Spray a grill with nonstick spray and preheat the grill for 5 minutes, while the mushrooms marinate. Do not overmarinate the mushrooms, or their delicate flavor will be lost.
Grill the mushrooms over medium-high to high heat for about 3 to 4 minutes per side, or until cooked through. Serve immediately on a bed of field greens. Makes 4 servings as a side dish; 2 servings as a main dish.
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