Grilled Mushroom Salad With Mustard Shallot Vinaigrette

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Garlic cloves - peeled, minced fine
1 teaspoon	5ml	Coarsely-chopped fresh thyme leaves
1 teaspoon	5ml	Coarsely-chopped fresh oregano leaves
		Juice of 1/2 lemon
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Large Shiitake mushroom caps - stems removed, cleaned of all dirt
2 cups	474ml	Torn frisee lettuce - washed, dried
		(or substitute fresh chicory leaves)
1		Mustard Shallot Vinaigrette - see * Note

Recipe Instructions

* 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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A03 broadcast 02-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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