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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, peeled and finely minced
- 1 teaspoon fresh thyme leaves, coarsely chopped
- 1 teaspoon fresh oregano leaves, coarsely chopped
- Juice of 1/2 lemon
- 1/4 teaspoon salt and freshly ground black pepper
- 1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt
- 2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried
Method
- To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps.
- Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes.
- While the mushrooms are still warm, slice them coarsely into large chunky slices.
- Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.
