That is a recipe I developed over a couple of years ago that never saw the light of day. With BBQ season upon us I thought would dust it off. There’s perhaps nothing I love a marinated, grilled oyster mushroom. And certainly everyone will presume you’re a fun guy whenever you make this traditional side salad as the primary mealall done on the barbecue!
· 1/2 cup (125 mL) soy milk (more as needed)
· 1/2 cup (125 mL) vegan mayonnaise
· 2 tsp (10 mL) freshly squeezed lemon juice
· 2 small cloves garlic, minced
· 1 tablespoon minced capers
· 1/2 tsp each light soy sauce, brown sugar
· 1/4 tsp each apple cider vinegar, mustard powder, onion powder
· 1 tsp miso
· pinch ground ginger
· pepper and salt to taste
· 2 little hearts of romaine lettuce
· 1/4 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
1. Season to taste with salt and pepper and lean with more soy milk to get desired consistency. Slice romaine in half lengthwise, leaving core intact. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush cut side of romaine. Set romaine aside onto a tray.
3. Place mushrooms (cut oyster mushrooms to smaller portions if needed) in remaining lemon juice mixture in a skillet. Toss to coat. Season with salt. Let marinate for 15 mins
4. Put romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the side, and mushrooms, about 3-5 mins each side.
5. Set each romaine half onto a plate. Split shitake mushrooms evenly among the dishes. Remove stems from oyster mushrooms and split among the plates. Scatter with croutons. Drizzle with dressing. Serve.