Grilled mushroom salad with mustard shallot vinaigrette

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 Garlic cloves; peeled, minced fine
1 teaspoon Coarsely-chopped fresh thyme leaves
1 teaspoon Coarsely-chopped fresh oregano leaves
Juice of 1/2 lemon
¼ teaspoon Salt
Freshly-ground black pepper; to taste
1 pounds Large Shiitake mushroom caps; stems removed,
; cleaned of all dirt
2 cups Torn frisee lettuce; washed, dried
(or substitute fresh chicory leaves)
1 Recipe Mustard Shallot Vinaigrette; see * Note

Directions

* Note: See the “Mustard Shallot Vinaigrette” recipe which is included in this collection.

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 medium-low 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 frisee lettuce or chicory salad and toss with the vinaigrette. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A03 broadcast 02-15-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-28-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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