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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
Gallery
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