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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.

Martha Stewart Living, Spring 1991, Martha Stewart Living, Spring 1991


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  • 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.

  • 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.

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