| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike01 |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 2 |
|
Garlic cloves, peeled |
|
|
minced fine |
| 1 |
t |
Coarsely-chopped fresh thyme |
|
|
leaves |
| 1 |
t |
Coarsely-chopped fresh |
|
|
oregano leaves |
|
|
Juice of 1/2 lemon |
| 1/4 |
t |
Salt |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 |
lb |
Large Shiitake mushroom |
|
|
caps stems removed |
|
|
cleaned of all dirt |
| 2 |
c |
Torn frisee lettuce, washed |
|
|
dried |
|
|
or substitute fresh chicory |
|
|
leaves |
| 1 |
|
Recipe Mustard Shallot |
|
|
Vinaigrette see * Note |
INSTRUCTIONS
Note: See the Mustard Shallot Vinaigrette recipe which is included in
this collection. 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 medium-low 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 frisee lettuce or chicory salad and toss with the vinaigrette.
This recipe yields 4 servings. Recipe Source: MICHAELS PLACE with
Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A03 broadcast
02-15-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco Converted
by MM_Buster v2.0l.
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