This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly everyone will think you’re a fun guy when you make this traditional
side salad as the main meal—all done on the barbecue!
INGREDIENTS
Dressing:
·
½ cup (125 mL) soy milk (more as needed)
·
½ cup (125 mL) vegan mayonnaise
·
2 tsp (10 mL) freshly squeezed lemon juice
·
2 small cloves garlic, minced
·
1 tbsp minced capers
·
½ tsp each light soy sauce, brown sugar
·
¼ tsp each apple cider vinegar, mustard powder,
onion powder
·
1 tsp miso
·
pinch ground ginger
·
salt and pepper to taste
Salad:
·
2 small hearts of romaine lettuce
·
¼ cup (60 mL) freshly squeezed lemon juice
·
2 tbsp (30 mL) olive oil
·
seasoned salt
·
16 large shitake mushrooms, stems removed
·
3/4 lb (375 g) oyster mushrooms, stems on
·
1/2 cup (125 mL) croutons
Oil grill and preheat barbecue to med-high
Dressing:
1. In a
medium bowl, whisk together dressing ingredients. Season to taste with salt and
pepper and thin with more soy milk to get desired consistency.
Salad:
1. Slice
romaine in half lengthwise, leaving core intact.
2. In a medium bowl, whisk
together lemon juice, oil, salt and cayenne. Lightly brush over cut side of
romaine. Set romaine aside on a tray.
3. Place mushrooms (cut oyster mushrooms
into smaller pieces if needed) in remaining lemon juice mixture in a baking
tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins
4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine
for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.
5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the
plates. Remove stems from oyster mushrooms and divide among the plates. Scatter
with croutons. Drizzle with dressing. Serve.
