New This Month

Grilled Shiitake Mushrooms on Japanese Greens

The unfamiliar greens appearing in greengrocers around the country these days can be used to spark new recipes. Don't wash shiitake mushrooms before cooking; wipe with a clean cloth or, better, a mushroom brush.

  • Servings: 6

Source: Martha Stewart Living, Spring 1991


  • 1/2 cup virgin olive oil
  • 1/2 cup canola oil
  • 4 cloves garlic, peeled and crushed
  • 4 tablespoons balsamic vinegar
  • 8 sprigs each fresh thyme and oregano
  • 18 large shiitake mushroom caps
  • Salt and freshly ground black pepper
  • 6 generous handfuls of mixed greens: watercress, pepper cress, mizuna, tat soi, amaranth, or baby mustard


  1. ln a shallow bowl, mix together the oils, garlic, and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Add mushroom caps, and marinate for 1 hour.

  2. Heat a grill, hibachi, or grill pan to medium heat. Lightly salt and pepper mushroom caps, and grill them gill side down for 2 to 3 minutes, until soft and lightly marked; turn and cook for 2 to 3 minutes more.

  3. Strain marinade and add the remaining vinegar. Season to taste. Toss mixed greens and mushrooms gently with enough dressing to coat lightly, and serve.

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