Season: Summer
Mark Mulcahey
Tangy, earthy, savory, fresh, and satisfying: We love this grilled mushrooms salad whipped up by Mark Mulcahey and Kate Lechner in our 2015 Roots & Relationships: Mushrooms class!
Make this salad when you're firing up the barbecue, or use a grill pan on the stovetop. You can also sauté the mushrooms--just cook them in a single layer so they sear and to reduce steaming.
Ingredients:
Directions:
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, and then halve shiitake and cremini mushrooms.
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
Keywords:
Fava Bean and Asparagus Primavera
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