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Grilled Mushroom Salad With Mustard Shallot Vinaigrette
submitted by Staples Family, copyright Michael Lomonaco 1997
  • 3 tablespoons olive oil
  • 2 cloves garlic, peeled and finely minced
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • 1 teaspoon fresh oregano leaves, coarsely chopped
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt and freshly ground black pepper
  • 1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt
  • 2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried

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 mediumlow 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 frisJe lettuce or chicory salad and toss with the vinaigrette.

Yield: 4 servings

Again, always remember to buy your mushrooms in a store. Never pick or accept mushrooms from the wild.

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