Grilled Shiitake Mushrooms On Arugula Recipes

GRILLED MUSHROOM AND MALANGA SALAD

Steps:

• In a large bowl, combine the mushrooms. Add the vinegar, olive oil, garlic, thyme, rosemary, shallots, scallions, salt, and pepper. Marinate for 1 hour.
• Prepare a hot fire in the grill.
• Remove the mushrooms from the marinade and reserve the marinade for later. Place a vegetable/fish grill rack on the grate. Place the mushrooms on the rack and grill for 2 to 3 minutes per side. The portobellos may require a bit more time on the grill. When the mushrooms are cooked, transfer to a plate and let cool. Cut them into 1/2-inch pieces and transfer them with any accumulated juices to the reserved balsamic marinade. Toss to coat.
• To prepare malanga, cube 2 pounds and set the remaining 1/2 pound aside. Add the 2 pounds cubed malanga to a large pot of boiling salted water and boil for 8 to 10 minutes, until the malanga is tender but still holds its shape. Drain, plunge into ice water to stop the cooking, and drain again. Transfer to the bowl with the mushrooms. Add the goat cheese and truffle oil and gently toss to mix all ingredients.
• To prepare the remaining 1/2 pound malanga, slice very thin using a mandoline, any vegetable slicer, or box grater. Cut the slices crosswise into fine strips with a sharp knife.
• In a medium-size saute pan, heat the oil to 350 degrees and fry the malanga until golden brown and crisp. Transfer to paper towels to drain.
• To serve, spoon the mushroom salad over the tomato slices and sprinkle with the fried malanga.

GRILLED SHIITAKE MUSHROOMS ON ARUGULA

Steps:

• Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.
• Preheat the broiler.
• Wash the arugula and spin dry. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.
• Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes.
• Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula.
• Sprinkle with the roasted sesame seeds and serve.

GRILLED MUSHROOMS WITH TRUFFLE OIL AND SHAVED PARMESAN

Steps:

• Preheat the grill to medium heat.
• Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.

GRILLED MUSHROOM SALAD WITH ARUGULA

Steps:

• Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
• Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
• Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
• Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
• Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

GRILLED SHIITAKES WITH GINGER AND SCALLIONS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
• Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.

GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS

Steps:

• Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
• Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.

ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE

Steps:

• In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
• Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
• Discard the shiitake stems and leave the caps whole.
• Stem the portobellos.
• Wipe off the cremini.
• Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
• Light a grill or preheat a broiler.
• Drain the mushrooms; reserve 1 tablespoon of the marinade.
• Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
• Thickly slice the grilled mushrooms.
• Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
• Add the arugula and walnuts, season with salt and pepper and toss to coat.
• If you want more of a kick, add some more of the crushed red pepper flakes!
• Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
• Enjoy!

GRILLED CHICKEN WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.