VG - Arugula grilled mushroom

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Arugula and Grilled Mushroom Salad

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mixed mushrooms

(button, shiitake, and oyster mushrooms)

1 recipe Lemon Garlic Marinade

1 bunch arugula -- stemmed and leaves torn

Shaved Parmesan cheese

 

1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill

rack in place.

 

2. Trim the mushrooms and discard any tough stems. Slice about 1/4 inch thick.

Reserve 2 tablespoons of the marinade and pour the rest over the mushrooms. Toss

to coat well.

 

3. Lift the mushrooms out of the marinade with a slotted spoon. Grill the

mushrooms, tossing frequently, until tender and grill-marked, about 8 minutes.

 

4. In a large bowl, toss the arugula with the remaining marinade.

 

5. To serve, arrange the arugula on salad plates and scatter the mushrooms on

top. Top with a few curls of shaved Parmesan.

 

Description:

" page 95 "

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Per Serving (excluding unknown items): trace Calories; trace Fat (15.8% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Vegetable.

 

NOTES : This salad is simply delicious. It works well as an appetizer for a

formal dinner. The mushrooms are served warm on top of the salad, but they hold

their heat long enough for you to finish preparing a few other dishes before you

serve this as a first course.

 

Nutr. Assoc. : 0 0 0 0 0

 

 

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