Grilled Mushroom Salad Recipe

From Dorothy McNett's Recipe Book.

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Grilled Mushroom Salad

From Dorothy McNett's recipes at

2 teaspoons whole mustard seeds
1 tablespoon Dijon or other good quality prepared mustard
2 tablespoons light white vinegar
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 tablespons orange juice
2-3 tablespoon extra virgin olive oil
sea salt
freshly ground peppercorns

1 cup grated Parmigiano-Reggiano cheese

1 pound fresh mushrooms, such as portobello, shiitake, porcini, oyster, or regular large button ones
2 tablespoons balsamic vinegar
2 cloves minced garlic
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup extra-virgin olive oil
sea salt
freshly ground black pepper
4-6 cups mixed greens

First make the vinaigrette by heating the mustard seeds in a small sauté pan until they are golden brown, fragrant and just starting to pop. Transfer immediately into a small bowl, and add the mustard, vinegar, thyme, and orange juice to combine. Whisk in the olive oil, salt and pepper to emulsify. Set aside.

For the Parmesan chips, heat oven to 350 degrees. Line a baking sheet with kitchen parchment or silicone baking mat. Sprinkle about 1 tablespoon of the grated cheese in a thin layer to form 3 inch circles, at least 2 inches apart. Bake in heated oven until cheese melts and forms lacy, golden brown chips, about 5-10 minutes. Carefully remove with a thin spatula and lay them on a rack to cool.

Marinate the mushrooms in the balsamic, garlic, rosemary, sage, olive oil, salt and pepper. If using really large portobellos, slice them into about 1 1/2 inch slices, otherwise leave the mushrooms whole. Heat a grill (stove top grill pan is great!) and char them on each side, about 4 minutes each side for large mushrooms, and less for the smaller ones. Divide the greens among 4-6 plates and drizzle with the mustard vinaigrette. Cut the grilled mushrooms into thick slices and arrange on the greens. Decorate with the chips and serve.

Recipe created 1995-08-08.

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