Michael
October 9th, 2004, 08:51 AM
Seductive Shiitake Salad by http://www.vegcooking.com
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
8 oz. fresh shiitake mushrooms
1/4 tsp. salt or more, to taste
Pepper, to taste
2 Tbsp. olive oil
8 slices Italian or French bread
2 cloves garlic, halved
2 bunches arugula, stemmed, rinsed, and dried (about 4 cups)
2 red bell peppers, seeded and diced
1 lemon, sliced into 4 wedges
Instructions:
-----------------------------------------------------
Preheat the oven to 350ºF. Clean the mushrooms with a soft brush. Slice the caps into thin strips—set aside the stems for use in another recipe. Combine the mushroom strips with the salt, pepper, and 1 Tbsp. oil. Toss to coat thoroughly and let stand 10 minutes or longer, stirring occasionally. Place the bread slices on a baking sheet and bake for 10 minutes. Rub the top of each slice thoroughly with the garlic and bake 5 more minutes, or until golden. Cut each slice in half and set aside. Divide the arugula among four plates and set aside. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the mushrooms and stir-fry for 2 to 3 minutes, until softened. Add the peppers and stir-fry for 30 seconds. Spoon the warm shiitake mixture onto the arugula, place 1 lemon wedge and four pieces of the toasted bread on each plate, and serve immediately.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
8 oz. fresh shiitake mushrooms
1/4 tsp. salt or more, to taste
Pepper, to taste
2 Tbsp. olive oil
8 slices Italian or French bread
2 cloves garlic, halved
2 bunches arugula, stemmed, rinsed, and dried (about 4 cups)
2 red bell peppers, seeded and diced
1 lemon, sliced into 4 wedges
Instructions:
-----------------------------------------------------
Preheat the oven to 350ºF. Clean the mushrooms with a soft brush. Slice the caps into thin strips—set aside the stems for use in another recipe. Combine the mushroom strips with the salt, pepper, and 1 Tbsp. oil. Toss to coat thoroughly and let stand 10 minutes or longer, stirring occasionally. Place the bread slices on a baking sheet and bake for 10 minutes. Rub the top of each slice thoroughly with the garlic and bake 5 more minutes, or until golden. Cut each slice in half and set aside. Divide the arugula among four plates and set aside. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the mushrooms and stir-fry for 2 to 3 minutes, until softened. Add the peppers and stir-fry for 30 seconds. Spoon the warm shiitake mixture onto the arugula, place 1 lemon wedge and four pieces of the toasted bread on each plate, and serve immediately.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.