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Categories:
vegetable oil soy sauce rice vinegar mustard green onions gingerroot mushrooms teriyaki sauce mixed salad greens sesame seeds
Viewed: 87 - Published at: 9 years agoIngredients
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 13 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
Method
- Preheat barbecue grill.
- In a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside.
- Pile mushrooms in center of a large piece of heavy aluminum foil.
- Drizzle with teriyaki sauce.
- Fold in edges and ends to seal well.
- Barbecue over high heat for 5-6 minutes or until steaming.
- Heat dressing on barbecue or stovetop just until boiling.
- Divide salad greens evenly among 4 large salad plates.
- Top with warm mushrooms slices and drizzle with hot dressing.
- Sprinkle sesame seeds on top.
- Serve immediately.
- 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.
- VARIATION: Substitute garlic teriyaki sauce for plain teriyaki sauce.
