Yields: 6 to 8 servings
Ingredients
1 pound of mixed button, shiitake & oyster mushrooms
Marinade
4 garlic cloves, minced
¼ cup of chives (60ml)
⅓ cup fresh parsley, chopped (75ml)
2 teaspoons of sugar (10ml)
Juice of 1 lemon
1 teaspoon of Dijon (5ml)
⅓ cup of olive oil (75ml)
Salt and pepper to taste
1 bunch of arugula
Shaved Parmesan
Method
Clean and trim the mushrooms. Slice about ¼ inch thick. Place them into a sealable plastic bag and set aside.
Prepare marinade. In a food processor or blender combine garlic, chives, parsley and sugar. Blitz until smooth. Add lemon juice and mustard and blitz again. While still blending, slowly add the olive oil in a thin stream until the mixture is thick and creamy. Season with salt and pepper and pour all but 2 tablespoons over the mushrooms.
Leave them to marinate for 10 minutes.
Preheat the grill to medium high heat (375°F). Place the mushrooms on the grill and cook for approximately 5-8 minutes.
Toss the arugula with the remaining 2 tablespoons of the marinade. Top the salad with mushrooms and shaved parmesan.
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