Grilled Oriental Mushroom Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh locally grown mushrooms are a year-round 100-Mile-Diet food no matter where you live in Canada. Whether you are preparing something cool to eat in summer, a hearty warming dish for fall and winter or a light entree in spring, mushrooms are readily available in grocery store porduce aisles. Here is a summer-friendly recipe to grill. Ingredients:
3 tablespoons vegetable oil |
3 tablespoons soy sauce |
1/3 cup rice vinegar |
1 tablespoon dijon mustard |
2 green onions, chopped |
1 tablespoon finely minced gingerroot |
1 lb sliced assorted fresh mushrooms (white, cremini, portobello, shiitake, oyster) |
3 tablespoons teriyaki sauce |
16 cups mixed salad greens or 16 cups baby spinach |
1 tablespoon sesame seeds |
Directions:
1. Preheat barbecue grill.
2. In a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside.
3. Pile mushrooms in center of a large piece of heavy aluminum foil.
4. Drizzle with teriyaki sauce. Fold in edges and ends to seal well.
5. Barbecue over high heat for 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
6. Divide salad greens evenly among 4 large salad plates.
7. Top with warm mushrooms slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
8. TIPS: Prepare dressing in microwave-proof bowl or 2 cup glass measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425F oven instead of on the barbecue.
9. VARIATION: Substitute garlic teriyaki sauce for plain teriyaki sauce.
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