Hello, you are using an old browser that's unsafe and no longer supported. Please consider updating your browser to a newer version, or downloading a modern browser.

Come GROW with us! New greenhouses opening in Illinois, Texas and Georgia SOON! Join our team - learn more!

Marcus Samuelsson’s Grilled Miso Mushrooms & Sunny Salad

Spring Crunch
Dairy Free
Gluten Free
Vegetarian
Appetizers
Entrees
Salads

In This Recipe
Find near me

Marcus Samuelsson’s Grilled Miso Mushrooms & Sunny Salad

Spring Crunch
Dairy Free
Gluten Free
Vegetarian
Appetizers
Entrees
Salads
Cook Time 20
Serves 5-8

BrightFarms has teamed up with Chef Marcus Samuelsson, most famous for his restaurant The Red Rooster Harmlem, on the creation of this on this savory classic, that puts vegetables at the forefront of your summer barbecue.

In This Recipe
Find near me

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

  1. 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.
  2. With a small mixing bowl place all Sunny Salad ingredients together.
  3. 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.
  4. 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.
  5. Optional: Garnish with fresh herbs and lemon.
Special Instructions

Substitute eggplant or cauliflower for mushrooms as a hearty veggie forward alternative.