Refreshing Salad With Grilled Oyster Mushrooms Recipes

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GRILLED OYSTER MUSHROOMS



Grilled Oyster Mushrooms image

Mushrooms rule. BBQs rule. Mushrooms plus BBQ equals food nirvana.

Provided by Anonymous

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 20m

Yield 4

Number Of Ingredients 2

16 ounces oyster mushroom caps
⅛ pound grated Parmesan cheese

Steps:

  • Prepare grill for medium heat.
  • Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!

Nutrition Facts : Calories 98.8 calories, Carbohydrate 4.3 g, Cholesterol 12.5 mg, Fat 4.1 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 254.5 mg, Sugar 1.4 g

GRILLED MUSHROOM SALAD WITH ARUGULA



Grilled Mushroom Salad with Arugula image

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

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.

REFRESHING SALAD WITH GRILLED OYSTER MUSHROOMS



Refreshing Salad with Grilled Oyster Mushrooms image

The absolute vegan salad! Main player: the oyster mushrooms!

Provided by Mothersagenda

Categories     Vegetable Salads

Time 20m

Yield 4

Number Of Ingredients 10

16 ounces fresh oyster mushrooms, stemmed and sliced
¼ cup olive oil, divided
salt to taste
1 cucumber, halved and sliced
2 tomatoes, halved and quartered
1 onion, sliced and separated into rings
1 green bell pepper, seeded and sliced
2 carrots, shredded
1 avocado, cut into 1/2-inch chunks
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan.
  • Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes.
  • Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl; toss gently.
  • Pour remaining olive oil and lemon juice over salad; sprinkle salt to taste. Toss to combine.
  • Place mushrooms on top of salad; toss again.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Fat 22.2 g, Fiber 9.2 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 80 mg, Sugar 8.2 g

GRILLED OYSTER MUSHROOMS



Grilled Oyster Mushrooms image

Categories     Mushroom     Appetizer     Side     Quick & Easy     Backyard BBQ     Grill/Barbecue     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt (preferably Sicilian)
Special Equipment
a perforated grill sheet

Steps:

  • Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

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