Grilled Chicken And Shiitake Mushroom Salad Food

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

Steps:

• Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
• Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
• Do ahead
• Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
• Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
• Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
• Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
• Editor's note: This recipe has been updated as a part of our archive repair project.

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS

Steps:

• Melt the butter in a nonstick skillet over medium-high heat.
• Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
• Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
• Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
• Remove from the heat and keep warm.
• Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
• Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
• Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
• (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
• Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD

Steps:

• Mix 1 oz chicken broth with the arrowroot.
• Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• Turn down heat and simmer for 10 minutes.
• Add the chicken broth/arrowroot mixture.
• Simmer until mixture thickens, stirring constantly.
• Remove from heat and cool.
• Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• Put the mushrooms in a bowl and pour the above mixture over them.
• Mix and refrigerate for 1 hour.
• Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• Put the spinach in a large serving bowl.
• Grill the mushrooms over high heat until soft (save the marinade).
• Cut the grilled mushrooms in quarters.
• Grill the chicken about 1 minute on each side.
• Add the chicken and mushrooms to the serving bowl with the spinach.
• Pour the marinade over and toss.
• Add the red peppers, raisins and cashews.
• Crumble in the goat cheese.

GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE

Steps:

• Heat the grill to high.
• Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
• Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
• Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

Steps:

• Make chicken:
• Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
• Make sauce:
• Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
• Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
• Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
• Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE

Steps:

• In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.