Bobby Flay's Grill It! - Bobby Flay [49]
This amazing vinaigrette is not really meant for green salads but as a delicious sauce for meat, poultry, and fish, such as salmon. It’s also perfect spread on grilled bread for a quick and easy appetizer. Actually, the chewy texture of the shiitakes with the sweet flavor of the shallots and balsamic vinegar is so good that you might find yourself digging into this with a spoon. Feel free to add a tablespoon of any other fresh herb in addition to the parsley. Rosemary would be wonderful with grilled beef, sage with chicken, and thyme with grilled fish. Also, button, cremini, and portobello mushrooms would all work well in this vinaigrette, so use one or all of them in addition to the shiitake mushrooms should you prefer.
Makes 4 cups
4 large shiitake mushrooms, stems removed
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 shallots, finely diced
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
3 tablespoons finely chopped fresh flat-leaf parsley leaves
Heat your grill to high.
Brush both sides of the mushroom caps with the canola oil and season with salt and pepper. Place on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
Whisk together the shallots, vinegar, mustard, olive oil, and parsley in a medium bowl until combined. Season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes or up to 1 hour before serving. The vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos
You could also think of these as southwestern panini or as Italian quesadillas. Regardless of what you call them, these pressed tacos taste incredible. Rich, garlicky mushrooms and peppery arugula fused together with nutty fontina cheese between crispy tortillas make for a sensational treat. These tacos make great appetizers in smaller portions and also work well for lunch when served with a green salad.
Serves 4 to 8
¾ pound cremini mushrooms, stems removed
6 tablespoons canola oil
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
8 (6-inch) flour tortillas
¾ pound fontina cheese, coarsely grated (3 cups)
1 red onion, halved and thinly sliced
3 ounces baby arugula leaves
Place the mushroom caps in a bowl; add 3 tablespoons of the oil, the thyme, and garlic, and toss to combine. Let sit at room temperature for at least 15 minutes and up to 1 hour.
Heat your grill to high.
Season the mushrooms with salt and pepper and place on the grill, cap side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until the mushrooms are soft and just cooked through, 3 to 4 minutes longer. Remove from the grill, let cool slightly, and then thinly slice.
Lay the tortillas on a flat surface and place some of the cheese on one side of the tortilla. Top the cheese with some of the mushrooms, the onions, and several arugula leaves. Place a little more of the cheese over the arugula and fold to make half moons.
Brush the tops of the tortillas with some of the remaining oil and place on the grill, oiled side down. Grill until golden brown and crisp, 2 to 3 minutes. Brush the tortillas with the remaining oil, flip them over, and continue grilling until golden brown and the cheese has melted, 1 to 2 minutes longer. Cut into wedges before serving, if desired.
Shiitake Mushrooms with Spicy Plum-Ginger Glaze
Asian flavors really make this glaze unique. Store any leftover glaze in the refrigerator and use it the next day on chicken, duck, or lamb.
Serves 4 to 6
6 tablespoons canola oil
3 shallots, finely chopped
2 Thai chiles, seeded and finely chopped
3 cloves garlic, finely chopped
3 tablespoons finely chopped peeled