Marcus Samuelsson’s Grilled Miso Mushrooms & Sunny Salad
Spring Crunch
Dairy Free
Gluten Free
Vegetarian
Appetizers
Entrees
Salads
In This Recipe
Marcus Samuelsson’s Grilled Miso Mushrooms & Sunny Salad
Spring Crunch
Dairy Free
Gluten Free
Vegetarian
Appetizers
Entrees
Salads
In This Recipe
Ingredients
Grilled Miso Mushrooms:
- 2 tablespoons miso glaze
- 4 whole oyster mushroom cut in half
Miso Glaze:
- 4oz miso paste
- 2 Tbsp soy sauce
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1 Tbsp rice vinegar
- 1⁄2 cup clove honey
- 1 Tsp fish sauce
- Zest of 1 lemon
Sunny Salad:
- 3oz heirloom tomato medium diced 3oz seedless cucumber shaved
- 8oz BrightFarms® Sunny Crunch®
- 1oz charred pepper vinaigrette
Charred Pepper Vinaigrette:
- 2 Mucci Farms Bell Peppers, cleaned and grilled with 3 cups olive oil
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1 cup lemon juice
- Salt and pepper tt
Recipe preparation
- In a medium mixing bowl, place all Miso Glaze ingredients. Whisk together evenly. Next, place mushrooms in the bowl. Gently coat the mushrooms with miso glaze. With a preheated grill pan on medium heat, place down the mushroom. Grill each side evenly for 3-5 minutes or charred on both sides. Remove mushrooms from the grill and place them on a sheet pan.
- With a small mixing bowl place all Sunny Salad ingredients together.
- Place all Charred Pepper Vinaigrette ingredients in a food processor. Blend until smooth. Gently fold in the dressing to salad. Place Bowl to the side.
- With a serving bowl place down 2oz of grilled pepper vinaigrette. Next place the grilled mushroom in the bowl. Top the mushrooms with your sunny salad.
- Optional: Garnish with fresh herbs and lemon.
Special Instructions
Substitute eggplant or cauliflower for mushrooms as a hearty veggie forward alternative.