Guest guest Posted March 21, 2007 Report Posted March 21, 2007 Grilled Flat Mushrooms with Spring Salsa 1/4 cup olive oil 2 tbsp mirin 8 flat mushrooms, stalks trimmed 1 bunch (about 12 spears) asparagus, trimmed 1 medium tomato, quartered & deseeded 1 Lebanese cucumber, halved & deseeded small red onion, finely chopped 1. Combine oil, mirin and sweet chilli sauce in a small bowl. Brush mixture over mushrooms and stand for 10 minutes. 2. Meanwhile, cook asparagus in a frying pan of simmering water over medium heat for 1 - 2 minutes or until tender. Drain and refresh under cold water. Cut into 1 cm (3/8 " ) pieces. 3. Cut tomato and cucumber into 1 cm (3/8 " ) dice. 4. Combine tomato, cucumber, asparagus and onion in a bowl 5. Preheat a grill on medium-high. Place mushrooms onto grill tray, about 5 cm (2 " ) from the heat source, and cook for 4-5 minutes or until tender. Serve mushrooms with asparagus mixture. Serves 4. Quote
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