Recipe for Grilled Mushroom Salad

Ingredients

1 1/2 lb mushrooms, trimmed (portobello, shi; itake porcini, oyster)
2 tablespoon balsamic vinegar
2 teaspoon roasted garlic puree or
1 teaspoon garlic, minced
1 tablespoon rosemary, chopped
2 tablespoon sage, chopped
1/2 cup extra-virgin olive oil
1 salt and pepper to taste
6 cup mixed greens
----MUSTARDSEED VINAIGRETTE----
2 teaspoon whole mustard seeds
1 tablespoon dijon mustard
2 tablespoon rice wine vinegar
1/2 teaspoon thyme, chopped
2 tablespoon orange juice
1/4 cup extra-virgin olive oil
1 salt and pepper to taste
----PARMESAN CHIPS----
1 cup parmesan or aged asiago cheese, fre; shly grated

Instructions

For the vinaigrette: Heat the mustard seeds in a small, dry saut pan until they're golden brown and fragrant and they just start to pop. Transfer immediately to a small bowl. Add the Dijon mustard, vinegar, thyme, and orange juice and whisk to combine. Whisk in the olive oil a little at a time until the dressing is emulsified. Add salt and pepper to taste.

For the Parmesan chips: Heat the oven to 350F. Line a baking sheet with kitchen parchment or coat with a very thin film of oil (or use a spray oil). Sprinkle about 1 tbs cheese in a thin layer to form 3" rounds, at least 2" apart. Bake in the heated oven until the cheese melts and forms lacy, g olden brown chips, 5-10 minutes. Carefully remove chips from the paper, using a thin spatula, and lay them on a rack to cool. If not using immediately, store them in an airtight container for up to 2 days.

To assemble the salad: Arrange the mushrooms in a shallow dish. In a bowl, whisk together the vinegar, garlic, rosemary, sage and oil. Brush the mixture liberally onto the mushrooms; add salt and pepper to taste and let marinate for at least 30 minutes.

Heat a grill or a ridged grill pan. Grill the mushrooms (curved side down first) until softened and slightly charred, about 4 minutes per side for large mushrooms like portobellos, 2 minutes per side for smaller mushrooms. Divide the greens among 6 plates and drizzle with the mustard vinaigrette. Cut the grilled mushrooms into thick slices, if they're large, and arrange on the greens. Decorate each plate with a couple of Parmesan chips and serve immediately.





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