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Categories:
olive oil garlic fresh thyme fresh oregano lemon salt shiitake caps arugula vinaigrette vinegar mustard honey shallots salt olive oil
Viewed: 104 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, coarsely chopped
- 1 teaspoon fresh oregano, coarsely chopped
- Juice of 1/2 lemon
- Salt and pepper
- 1 pound large shiitake caps, cleaned
- 2 cups torn arugula leaves
- Vinaigrette:
- 1/4 cup Champagne vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 large shallots, thinly sliced (1/4 cup)
- Salt and pepper
- 3/4 cup olive oil
Method
- To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the garlic, herbs, lemon juice, salt and pepper in a large bowl. Toss the mushroom caps in the marinade and grill over medium low heat until cooked, about 2-3 minutes per side. While mushroom are still warm, slice into large chunky slices. Combine with the arugula and toss with the vinaigrette.
- Vinaigrette:
- Process the vinegar, mustard, honey, shallots, salt and pepper in a small food processor until finely chopped. With the processor running, add the oil in a small stream until fully incorporated.
