Remove stems from the mushrooms and discard. Wipe the mushroom caps with damp paper towels to remove surface dirt. Brush the caps lightly with 1 - 2 tablespoons of the olive oil and place ont he grill. Grill on both sides until browned and cooked throughout, about 2 to 3 minutes on each side. Cut the mushrooms into very think strips, place in a bowl, season lightly with salt and pepper, and reserve.
heat eh remaining olive oil in a skillet over low heat. Add the shallots and garlic and sweat 3 - 4 minutes, or until soft, stirring occasionally. Do not allow to brown. Allow to cool slightly, then add the shallots to the mushrooms., Stir in the fresh herb mixture.
In a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and extra virgin olive oil. Pour over the mushroom mixture and toss gently. Season to taste with salt and pepper.
Yield: 1-1/2 cups
this recipe from www.inmamaskithchen.com
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Reprinted with Permission from Pike Place Public Market Seafood Cookbook© Braiden Rex-Johnson, published by Ten Speed Press click for review