Grilled Wild Mushrooms with Parsley and Garlic Vinaigrette Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Balsamic vinegar3 Tablespoon
 Extra virgin olive oil6 Tablespoon
 Italian flat leaf parsley1 1⁄2 Cup (24 tbs), chopped (plus 2 tablespoons)
 Lemon zest2 Tablespoon, grated
 Garlic4 Clove (20 gm), peeled, minced fine, and separated
 Kosher salt To Taste (optional)
 Freshly ground black pepper To Taste (a few grinds)
 Wild mushrooms1 1⁄2 Pound, cleaned and stemmed (preferably chanterelle, portobello, or shiitake)

Nutrition Facts

Serving size

Calories 839 Calories from Fat 419

% Daily Value*

Total Fat 45 g69.5%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 295.4 mg12.3%

Total Carbohydrates 61 g20.4%

Dietary Fiber 15.6 g62.3%

Sugars 4.5 g

Protein 51 g101.9%

Vitamin A 76% Vitamin C 186%

Calcium 59.5% Iron 79.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler

MAKING
2. In a small bowl, combine the vinegar, 3 tablespoons of the olive oil, 2 tablespoons of chopped parsley, lemon zest, anchovy, and 1 of the minced garlic cloves and mix properly, then season to taste with salt and black pepper, finally set the vinaigrette aside
3. Now combine the remaining 3 tablespoons of olive oil and the garlic and toss with the mushrooms, in the same bowl holding the vinaigrette mixture and season to taste with black pepper
4. On a grill, place the mushrooms an grill it for 2 to 3 minutes, until mushrooms turn golden in color, then turn the mushrooms over the other side and grill for about 1 to 2 minutes, til they are properly and equally cooked on both the sides
5. In a broiler, place the mushrooms and broil it about 4 inches of distance from the heat, once broiled, transfer the mushrooms to the bowl and toss with the 1 1/2 cups of parsley
6. On 4 plates, place the mushrooms and parsley equally on each plate, and
whisk the vinaigrette, also drizzle it over the mushrooms
7. Sprinkle a little black pepper over the plates

SERVING
8. Serve with a sauce of your choice or salads
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