Mushrooms With Mixed Greens

This vibrant salad combines the earthy depth of broiled shiitake and oyster mushrooms with the sweet, smoky flavor of charred red peppers. Tossed with tender mixed greens and shaved Parmesan, it is dressed in a bright, tangy vinaigrette featuring red-wine vinegar and dry mustard. The contrast between the warm, tender mushrooms and the crisp, cool greens creates a delightful texture. It serves as an elegant yet simple appetizer or a light side dish for summer gatherings.

Cooking Method: Grilling

Cuisine: Italian

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 185

Dietary: Vegetarian

Description

This vibrant salad combines the earthy depth of broiled shiitake and oyster mushrooms with the sweet, smoky flavor of charred red peppers. Tossed with tender mixed greens and shaved Parmesan, it is dressed in a bright, tangy vinaigrette featuring red-wine vinegar and dry mustard. The contrast between the warm, tender mushrooms and the crisp, cool greens creates a delightful texture. It serves as an elegant yet simple appetizer or a light side dish for summer gatherings.

Directions

1
Preheat the broiler.
2
Place the red pepper halves, cut sides down, on a broiler pan.
3
Broil the peppers about 4 inches from the heat source until the skin blisters and chars, approximately 5 minutes.
4
Transfer the hot pepper halves to a plastic bag and let them stand for 15 minutes to steam.
5
While the peppers cool, rinse or wipe the shiitake and oyster mushrooms clean with damp paper towels.
6
Discard the tough stems from the shiitake mushrooms.
7
In a jar with a tight-fitting lid, combine the olive oil, red-wine vinegar, dry mustard, sugar, Worcestershire sauce, thyme, and salt.
8
Shake the jar vigorously until the dressing is well emulsified.
9
Place the mushrooms in a small bowl and toss with 1 tablespoon of the salad dressing to coat.
10
Arrange the dressed mushrooms in a single layer on the broiler pan.
11
Broil the mushrooms about 4 inches from the heat source for 1 minute, then turn them over.
12
Broil for 1 minute longer, or just until the mushrooms are cooked through and tender.
13
Remove the mushrooms from the broiler and set aside to cool slightly.
14
Using a vegetable peeler, shave the Parmesan cheese into thin slices.
15
Peel the charred skin off the cooled red pepper halves and cut the peppers into strips.
16
Rinse the mixed greens and spin them dry in a salad spinner.
17
In a large bowl, toss the mixed greens with the shaved Parmesan, red pepper strips, broiled mushrooms, and the remaining salad dressing.
18
Spoon the salad onto serving plates.
19
Garnish with blanched sugar-snap pea pods and asparagus tips, if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 185kcal

% Daily Value *
Total Fat 19.5g30%
Saturated Fat 2.5g13%
Cholesterol 7mg3%
Sodium 180mg8%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 4g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mushrooms-with-mixed-greens-country-living/