Recipe courtesy of Michael Lomonaco

Grilled Mushroom Salad with Mustard Shallot Vinaigrette

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.;
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