GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
GRILLED SHIITAKE MUSHROOMS ON ARUGULA
Make and share this Grilled Shiitake Mushrooms on Arugula recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.
- Preheat the broiler.
- Wash the arugula and spin dry. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.
- Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes.
- Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula.
- Sprinkle with the roasted sesame seeds and serve.
GRILLED SHIITAKE (OAK MUSHROOMS)
Steps:
- Preheat charcoal or gas-fired grill.
- Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
- Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams
ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE
Well-known for his healthy eating habits, Barack Obama was called an elitist when he noted the high price of arugula at Whole Foods while on the campaign trail. He'd appreciate this arugula, mushroom and goat cheese salad from author and health guru Dr. Andrew Weil, who says that the mushrooms are high in protein and "virtually devoid of fat." Thus, we can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of fat. ;) F&W Magazine, February 2006 Edition from the Beauty of Mushrooms.There is a 20 minute marinating time.
Provided by Manami
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
- Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
- Discard the shiitake stems and leave the caps whole.
- Stem the portobellos.
- Wipe off the cremini.
- Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
- Light a grill or preheat a broiler.
- Drain the mushrooms; reserve 1 tablespoon of the marinade.
- Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
- Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
- Add the arugula and walnuts, season with salt and pepper and toss to coat.
- If you want more of a kick, add some more of the crushed red pepper flakes!
- Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
- Enjoy!
Nutrition Facts : Calories 334.1, Fat 35.1, SaturatedFat 6.4, Cholesterol 8.4, Sodium 63.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.1, Protein 4.2
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ARUGULA SALAD WITH GRILLED MUSHROOMS AND GOAT CHEESE …
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- In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
- Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.
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