Teriyaki Portabella Mushroom Salad
Adapted from All on the Grill by Michael McLauglin. A delicious salad; double this recipe to serve as an entrée!
|1 clove garlic, minced|
|1½ Tbsp finely chopped fresh ginger|
|1/4 cup plus 1/2 Tbsp dry sherry|
|1/4 cup soy sauce|
|1 Tbsp light brown sugar|
|1/2 Tbsp seasoned rice vinegar|
|1 tsp cornstarch|
|3 to 4 portabella mushroom caps (about 8 oz total)|
|1/4 cup vegetable oil|
|1/4 pound mesclun salad greens|
|1 Tbsp seasoned rice vinegar|
|Salt and freshly ground pepper, to taste|
|1/2 Tbsp toasted sesame seeds|
In a food processor or blender, add garlic, ginger, and 1/4 cup of sherry. Blend until smooth. Add the soy sauce, brown sugar, and vinegar, and process again. Put sauce in a small saucepan and simmer gently.
In a small bowl, whisk the cornstarch into the remaining sherry and add to the saucepan. Cook over medium-high heat until slightly thickened. Cool to room temperature.
Prepare grill. Brush mushroom caps with 1 1/2 tablespoons of oil. Place the mushrooms on the grill, brush lightly with the teriyaki glaze, and grill for 2 minutes. Continue brushing and turning the mushrooms until all of the glaze has been used. The mushrooms should be tender, juicy, and lightly browned on the edges. Cool slightly and cut into thin slices.
In a bowl, toss the mesclun with the remaining oil. Add the vinegar and season generously with pepper. Add salt, if desired. Divide the mesclun among 4 plates. Arrange the mushrooms over the greens. Sprinkle with sesame seeds and serve immediately.
Makes 4 servings
Per serving: 188 calories; 14g total fat; 1g saturated fat; 0mg cholesterol; 1439mg sodium; 11g total carbohydrates; 4g protein;