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Categories:
fresh portobellos safflower oil fresh sage freshly ground black pepper walnuts walnut oil lemon juice red wine vinegar
Viewed: 5 - Published at: 2 years agoIngredients
- 1 lb fresh portobellos, scrubbed clean and stems removed
- 1/4 cup safflower oil
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 10 oz spinach, stems removed
- 2 tablespoons walnut oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons red wine vinegar
Method
- Light one chimney full of charcoal. While the charcoal is lighting, brush the mushrooms with the safflower oil and sprinkle with the sage and pepper, set aside.
- Whisk together the walnut oil, lemon juice, and red wine vinegar in a small bowl and set aside.
- When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Place a cast iron skillet on the grill. When heated up, place the walnuts in the skillet and cook until lightly browned and fragrant, 3 to 5 minutes, stirring nuts frequently. Remove the skillet from the grill and coarsely chop the walnuts.
- Place the mushrooms on the grill, gill side down, and cook until lightly browned, about 3 minutes. Flip and continue to cook until browned and just tender, about 3 to 4 minutes longer. Remove from the grill and slice into 1/4 inch strips.
- Place the spinach leaves in a grill basket, and sprinkle with 1/2 of the the vinaigrette. Place the basket on the grill and cook until the leave are slightly wilted, about 3 minutes on each side.
- To assemble the salad, place 1/4 of the spinach leaves on each plate, add a few strips of the mushrooms, sprinkle with the walnuts, and dress with remaining vinaigrette to taste.
