Grilled Shiitake or Portobello Salad with Soy Vinaigrette

MAKES: 4 servings

TIME: 40 minutes, including heating the grill

This salad is as simple as can be. You might double the number of mushrooms (a mix is nice) and serve it as a main course.

8 large or 16 small shiitake caps (reserve the stems for stock or discard), left whole, or 2 portobello caps, quartered

Peanut or neutral oil, like grapeseed or corn, as needed, about 1/4 cup

Salt and freshly ground black pepper

6 cups mixed greens, like mesclun

1/2 cup Soy Vinaigrette, more or less

01 Heat a charcoal or gas grill or a broiler to medium heat and place the rack 4 to 6 inches from the heat source. Toss the mushrooms with enough oil to coat them, then sprinkle them liberally with salt and pepper. Skewer the mushrooms if they’re so small they might fall through the grates and grill for just 2 or 3 minutes per side, until lightly browned and slightly crisp.

02 Toss the greens with enough of the dressing to coat them lightly, then put the hot mushrooms on top of them; drizzle with a little more of the dressing and serve.