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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1/2 cup virgin olive oil 1/2 cup canola oil 4 cloves garlic, peeled and crushed 4 tablespoons balsamic vinegar 8 sprigs each fresh thyme and oregano 18 large shiitake mushroom caps Salt and freshly ground black pepper 6 generous handfuls of mixed greens: watercress, pepper cress, mizuna, tat soi, amaranth, or baby mustard

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/2 cup virgin olive oil 1/2 cup canola oil 4 cloves garlic, peeled and crushed 4 tablespoons balsamic vinegar 8 sprigs each fresh thyme and oregano 18 large shiitake mushroom caps Salt and freshly ground black pepper 6 generous handfuls of mixed greens: watercress, pepper cress, mizuna, tat soi, amaranth, or baby mustard

Directions

ln a shallow bowl, mix together the oils, garlic, and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Add mushroom caps, and marinate for 1 hour.

Heat a grill, hibachi, or grill pan to medium heat. Lightly salt and pepper mushroom caps, and grill them gill side down for 2 to 3 minutes, until soft and lightly marked; turn and cook for 2 to 3 minutes more.

Strain marinade and add the remaining vinegar. Season to taste. Toss mixed greens and mushrooms gently with enough dressing to coat lightly, and serve.

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All Reviews for Grilled Shiitake Mushrooms on Japanese Greens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Shiitake Mushrooms on Japanese Greens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest