This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly everyone will think you’re a fun guy when you make this traditional side salad as the main meal—all done on the barbecue!
INGREDIENTS
Dressing:
· ½ cup (125 mL) soy milk (more as needed)
· ½ cup (125 mL) vegan mayonnaise
· 2 tsp (10 mL) freshly squeezed lemon juice
· 2 small cloves garlic, minced
· 1 tbsp minced capers
· ½ tsp each light soy sauce, brown sugar
· ¼ tsp each apple cider vinegar, mustard powder, onion powder
· 1 tsp miso
· pinch ground ginger
· salt and pepper to taste
Salad:
· 2 small hearts of romaine lettuce
· ¼ cup (60 mL) freshly squeezed lemon juice
· 2 tbsp (30 mL) olive oil
· seasoned salt
· 16 large shitake mushrooms, stems removed
· 3/4 lb (375 g) oyster mushrooms, stems on
· 1/2 cup (125 mL) croutons
Oil grill and preheat barbecue to med-high
Dressing:
1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency.
Salad:
1. Slice romaine in half lengthwise, leaving core intact.
2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray.
3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins
4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.
5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.