1 head garlic
1 pound fresh white mushrooms, halved (about 6 cups)
3 tablespoons olive oil, divided
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups watercress, arugula or spinach
1 cup cherry tomato halves or diced tomatoes


1. Prepare outdoor grill, placing grill rack 5 inches from heat or preheat broiler. Separate garlic head into cloves; if large, cut cloves in half; peel. Fill a small saucepan with 3 inches of water; bring to a boil. Add garlic; cook until tender, about 5 minutes, drain.
2. In a large bowl, toss mushrooms and garlic with 2 tablespoons olive oil. Place mushrooms and garlic in a grill basket or broiler pan. Grill or broil 5 inches from heat, turning occasionally, until mushrooms are tender and golden, about 3 to 4 minutes.
3. In a large bowl, combine remaining 1 tablespoon olive oil, the vinegar, mustard, salt and black pepper. Add mushrooms and garlic, watercress and tomatoes; toss to coat; serve immediately.
The boiling and grilling of the garlic softens and sweetens its flavor. For a different presentation, skewer the garlic and mushrooms before grilling and serve over the dressed greens and tomatoes.
Grilled Mushroom and Garl
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