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!
· 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
· 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
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.
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.