Grilled Shiitake Relish

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Grilled Shiitake Relish

 

3/4 pound fresh shiitake mushrooms

2 to 3 tablespoons olive oil

Salt and freshly ground black pepper

2 tablespoons minced shallots

2 teaspoons minced garlic

2 tablespoons mixed chopped fresh herbs, thyme, rosemary, sage, oregano, and

parsley

1 tablespoon balsamic vinegar

1-1/2 teaspoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

 

 

 

 

Preheat grill.

 

Remove stems from the mushrooms and discard. Wipe the mushroom caps with damp

paper towels to remove surface dirt. Brush the caps lightly with 1 - 2

tablespoons of the olive oil and place on the grill. Grill on both sides until

browned and cooked throughout, about 2 to 3 minutes on each side. Cut the

mushrooms into very think strips, place in a bowl, season lightly with salt and

pepper, and reserve.

 

Heat the remaining olive oil in a skillet over low heat. Add the shallots and

garlic and sweat 3 - 4 minutes, or until soft, stirring occasionally. Do not

allow to brown. Allow to cool slightly, then add the shallots to the mushrooms.,

Stir in the fresh herb mixture.

 

In a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and

extra virgin olive oil. Pour over the mushroom mixture and toss gently. Season

to taste with salt and pepper.

 

Yield: 1-1/2 cups

 

Source: inmammaskitchen.com

Formatted by Chupa Babi: 04.25.08

 

This lovely relish is best served the same day it's made. Mm mm, shiitake

mushrooms.

 

 

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