Monday, August 18, 2008
Grilled Mushroom Salad with Tahini Sauce
My lovely wife adores mushrooms so I am forever on the lookout for new things to do with them. I stumbled on this one in a magazine recently and it was a bit of a hit.
You will need:
8 large portobella mushrooms
1 tbsp chilli infused oil if you have any
6 tbsp EV olive oil
Juice of 1 lemon
2 cloves garlic, chopped fine
Big handful flat leaf parsley chopped
3 heads of chicory
3 tbsp pine nuts, toasted
2 tsp balsamic vinegar
4 tbsp tahini paste
And then you need to:
Give the mushrooms a wipe and place on a foil covered baking tray.
Mix the chilli oil with 3 tbsp olive oil and brush over the mushrooms. Season with salt and pepper and grill under a high flame for about 5 mins each side. Squeeze half the lemon juice over them when you turn them.
Place the mushrooms in a large bowl with any juices, toss the mushrooms with 1 clove of garlic, half the parsley and the balsamic. Add a little more olive oil if they look dry.
In another bowl add the tahini paste and add the rest of the garlic. Add the rest of the lemon juice and give it a good stir. Don’t worry when it separates. Add 3 tbsp warm water (or double cream if you prefer) and stir until you have a smooth paste.
Separate the chicory leaves and tear the larger ones into 2 or 3 pieces. Arrange on a platter with the mushrooms, sprinkle the rest of the parsley, and then drizzle the dressing all over. Scatter the pine nuts on top and serve.