Grilled Mushroom Salad
You know I am a mushroom lover, but I rarely use them in anything because Mr. Snacks abhors them.
So when you say "Girls' Lunch", you know I am making something with mushrooms.
This is the best salad I've made in a long time.
Grilling and roasting mushrooms does something wonderful to them. I posted this roasted mushrooms on toast recipe a few years back....but today we are going to grill them, because it's too hot to light my oven.
Use a mixed variety of mushrooms if you can, cremini, shitake, oyster, button and portobello, and keep the pieces sort of large so they don't disintegrate on the grill.
I used dill, basil, parsley and chives....all growing right now in my garden.
Fresh Parmigiano Reggiano curls for the top and a simple dressing, makes this one yummy salad.
Serve with garlic bread and you have a complete meal.
A bunch of mixed mushrooms, sliced into quarters and large pieces
kosher salt & pepper
shaved Parmigiano Reggiano curls (done on a vegetable peeler)
big handful mixed herbs: basil, dill, parsley, chives, chopped
1 tbsp Dijon mustard
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp honey
sea salt & pepper
Mix the dressing with a fork and set aside.
Toss your mushrooms with some olive oil, kosher salt & pepper.
Preheat your grill.
I would line the grill with some sort of grilling screen, so the shrooms don't fall thru the grates.
Grill the mushrooms (you can also roast them on a baking sheet at 400F for 25 minutes), with the lid closed for about 15 minutes, turning them once or twice.
Remove them to cool them down before plating on the arugula.
When the grilled shrooms are still warm, but not hot, plate them on top of the arugula in a large bowl.
Add in the chopped fresh herbs and drizzle the dressing over the mushrooms and greens.
Top with the parmesan curls and serve immediately.
Raise your hand if you love mushrooms!!!