6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped garlic
1 teaspoon chopped gresh basil
3/4 pound shiitake mushrooms or any combination of wild mushrooms
4 ounces moxed baby sald greens (mesclun)
Insalata Funghi Alla Griglia
Ina a bowl, mix the oil, vinegar, salt, pepper, garlic and basil, whisking well. Cut the stems off the mushrooms and toss with the dressing in the bowl. Marinate at room temperature for 30 minutes to 1 hour.
Drain, reserving the dressign and mushrooms separately. Cook the mushrooms on a hot grill or on a baking sheet under the broiler, about 3 minutes on each side.
Mix the salad greens with the reserved dressing and top with the grilled mushrooms.
When you grill muushrooms, take care not to burn them. If the barbecue or broiler is too hot, 3 minutes might be too much - use your judgement. You could also cook the mushrooms in a nonstick saute pan over high heat for about 2 minutes on each side.