Grilled Mushroom Salad with Sesame Vinaigrette

Serves: 6 to 8

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

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.

Ingredients

Preparation

Gently brush mushrooms or toss them in a towel to remove any debris. Place in a large bowl. Pour enough Sesame Vinaigrette over mushrooms to coat well.

Toss carrots, bell pepper strips, green onions, sesame seeds and cilantro with a little vinaigrette and set aside.

Preheat grill to high and place mushrooms on the grate. For portobellos, allow 5 to 6 minutes per side (or until tender through) and about 4 minutes for smaller mushrooms.

Cut mushroom caps into slices. Toss greens with a little vinaigrette and pile on plates. Arrange mushrooms on top and garnish with carrot and bell pepper mixture.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 12, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: greens, grilling, mushrooms, salad

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