The flavors that develop when you caramelize mushrooms on a grill transport them to a new dimension! Add a zesty vinaigrette infused with toasted sesame seeds, finish with a colorful garnish and you have a special meal. You can serve this salad with grilled flank steak, chicken, salmon or prawns if you like.

(Serves 6-8)

2 portabello mushrooms, stems removed
4 crimini mushrooms
4 white button mushrooms
4 shiitake mushrooms, stems removed
Sesame Vinaigrette (recipe below)
1/2 cup grated carrot
1/2 cup thin strips of red bell pepper
2 green onions, thinly sliced on the diagonal
2 tablespoons toasted sesame seeds
1/2 cup cilantro leaves
4-6 cups baby salad greens
(Additional options: grilled flank steak, chicken salmon or prawns)

Brush the mushrooms or toss them in a towel to remove any debris. Place the mushrooms in a large bowl. Pour enough of the sesame vinaigrette over the mushrooms to coat them well.

Toss the carrot, red bell, green onions, sesame seeds and cilantro with a little of the vinaigrette and set aside.

Preheat your grill to high and place the mushrooms on the grate. For the portabellos allow about 5-6 minutes to a side (or until tender through) and a little less time for the smaller mushrooms.

To serve: Cut the mushroom cap into slices. Toss the greens with a little of the vinaigrette and pile on plates. Arrange the mushrooms (and any other items you cooked on the grill as well), on top and garnish with the carrot and red bell mixture.

Sesame Vinaigrette:
1/3 cup red wine vinegar
2 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons raw cane or brown sugar
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
2 tablespoon chopped cilantro
2/3 cup extra virgin olive oil
Salt and pepper to taste

Combine all of the ingredients except the olive oil in a bowl. Mixing with a small wire whip, pour the oil into the vinegar mixture in a thin stream to emulsify it slightly. You may have extra dressing. Store it in the fridge. It makes an excellent marinade.

Read or Share this story: