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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves peeled, chopped fine
- 1 tsp Coarsely-minced fresh thyme leaves
- 1 tsp Coarsely-minced fresh oregano leaves Juice of 1/2 lemon
- 1/4 tsp Salt Freshly-grnd black pepper to taste
- 1 lb large Shiitake mushroom caps stems removed, cleaned of all dirt
- 2 c. Torn frisee lettuce washed, dry (or possibly substitute fresh chicory leaves)
- 1 x recipe Mustard Shallot Vinaigrette see * Note
Direcciones
- To prepare the mushrooms, whisk together the 3 Tbsp. of extra virgin olive oil with the chopped garlic, fresh herbs, lemon juice and salt and pepper in a bowl large sufficient to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or possibly medium-low heat till cooked, about 2 to 3 min per side for the Shiitakes.
- While the mushrooms are still hot, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisee lettuce or possibly chicory salad and toss with the vinaigrette.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 93 | 64% |
| Total Fat 10.53g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 375mg | 11% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.35g | 0% |
| Protein 4.0g | 6% |
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