Shiitake Mushroom Relish Recipe
- .75 lbs of shiitake mushrooms
- 2-3 tbsps. olive oil
- Salt and fresh ground black pepper
- 2 tbsps. minced shallots
- 2 tsps. minced garlic
- 2 tbsps. chopped and mixed fresh parsley, oregano, rosemary, and thyme
- 1 tbsp. balsamic vinegar
- 1 tbsp. lemon juice
- 2 tbsps. olive oil
Start by preheating your grill. Yes, you'll need a grill.
While the grill is heating up remove the stems from the shiitakes and throw them out or just eat them while you work. Wipe the mushroom caps with damp paper towels to remove any dirt.
Give the shiitake caps a light coating with 1 or 2 tablespoons of the olive oil and place them on the grill. Grill them on both sides until they're browned and cooked through, usually about 2 to 3 minutes on each side. Then cut the mushrooms into very thin strips, place them in a bowl, season lightly with salt and pepper, and set them aside.
Now heat the rest of the olive oil in a skillet over low heat. Add the shallots and garlic and sweat 3 to 4 minutes, or until they're soft, stirring occasionally. Do not allow it to brown. Allow that to cool slightly, then add the shallots to the mushrooms and stir in the fresh herb mixture.
Finally, in a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and extra virgin olive oil. Pour that mixture over the mushroom mixture and toss gently. Season to taste with salt and pepper.