GRILLED MUSHROOM SALAD

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GRILLED MUSHROOM SALAD

 

1 lb. lg. white mushrooms, such

as shiitake or portabello

 

5 tbsp. olive oil

 

1 tbsp. balsamic vinegar

 

Salt and freshly ground black pepper, to taste

 

2 tbsp. freshly grated Parmesan cheese

 

2 tbsp. finely chopped fresh parsley

 

 

 

Light the grill.

 

Remove and discard a slice from the

bottom of each mushroom stem.

 

If the caps are sandy, wipe them with

a clean cloth.

 

Brush the mushrooms with 3 tablespoons

of the olive oil.

 

When the coals turn gray, set the

mushrooms, rounded sides down, on the

grill and cook them for 8 to 10 mi-

utes, turning them often.

 

The mushrooms are done when they start

to release some of their liquid and

collapse a little.

 

Remove them from the grill and cut some

of the largest mushrooms in half.

 

If the mushrooms are very large, you can

slice them.

 

Let the mushrooms cool slightly.

 

In a small bowl, whisk together the balsamic

vinegar, salt, and pepper.

 

Drizzle in the remaining 2 tablespoons of

oil, whisking constantly until it is all

combined.

 

Pour the dressing over the mushrooms, then

cover them tightly with plastic wrap.

 

Refrigerate them for 1 hour.

 

Sprinkle the mushrooms with Parmesan,

parsley, more salt and pepper if you like,

and serve with grilled bread.

 

Serves 4.

 

 

 

 

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