6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
║ teaspoon salt
║ teaspoon pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh basil
Š pound shiitake mushrooms or any combination of wild mushrooms, stems removed
4 ounces mixed baby salad greens


1. In a bowl, mix the oil, vinegar, salt, pepper, garlic and basil, whisking well. Toss the mushrooms with the dressing and let them marinate at room temperature, at least 30 minutes and up to 1 hour.
2. Preheat a grill or broiler. Drain the mushrooms, reserving the dressing. Cook the mushrooms on the grill or on a baking sheet under the broiler, about 3 minutes on each side.
3. To serve, toss the salad greens with the reserved dressing and top with the grilled mushrooms.
Nick Stellino urges care when grilling the mushrooms; they burn easily. If your grill or broiler is too hot, the recommended 3 minutes of cooking time may be too long. You can also saut╚ the mushrooms in a nonstick pan over high heat for 2 minutes on each side.
Grilled Mushroom Salad
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