Recipe - Grilled Mushroom Salad With Mustard Shallot Vinaigrette

GENERAL
1 Garlic clove
8 Large; thick, flat
; mushroom caps
4 tablespoon Olive oil
1 tablespoon Finely chopped fresh mint
Salt and freshly ground
black pepper

FOR THE DRESSING
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh mint
2 teaspoon Chopped fresh parsley
5 tablespoon Olive oil
3 teaspoon Lemon juice
2 Garlic cloves; chopped
finely
Salt and freshly ground
black pepper

Slice the garlic clove in half and rub the halves very thoroughly all over
the mushrooms. Place the mushrooms, openside down, in a grill pan and
brush very lightly with olive oil. Season with salt and pepper and sprinkle
with half the chopped mint. Grill under a medium heat for 34 minutes or
until tender, then turn, brush with more oil, season and sprinkle with the
remaining mint. Grill the second side for 34 minutes or until tender.

Meanwhile, to make the dressing, mix together all the ingredients,
seasoning with salt and pepper. Serve the mushroom caps piping hot ,
accompanied by the dressing.

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