Grilled Peppery Wild Mushroom Salsa Food

GRILLED TRI-COLORED PEPPER & MUSHROOM SALAD

Steps:

• Cut peppers into quarters; place in large bowl. Add mushrooms and 1/4 cup of the dressing; toss to coat. Meanwhile, preheat grill to medium heat.
• Remove vegetables from dressing; discard dressing. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with 1/4 cup of the remaining dressing. Slice mushrooms; place in bowl.
• Add peppers and remaining 1/4 cup dressing; toss to coat.

SMOKED MUSHROOM SALSA

Steps:

• Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
• In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
• Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.

GRILLED PEPPERY WILD MUSHROOM SALSA

Steps:

• Combine first 5 ingredients in medium bowl. Let stand 4 hours or overnight.
• Prepare barbeque (medium heat). Brush shiitake and oyster mushrooms on all sides with oil mixture. Reserve remaining oil mixture. Grill mushrooms until tender, turning occasionally, about 5 minutes. Cool. Coarsely chop mushrooms. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture. Toss to combine. Season with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

GRILLED WILD MUSHROOM SAUSAGE

Steps:

• For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.
• Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.
• Fold together mushrooms and chicken.
• Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.
• To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.

GRILLED MUSHROOMS, FENNEL, AND PEPPERS

Steps:

• Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
• Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
• Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
• Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

GRILLED WILD MUSHROOM AND KALE TACOS WITH CHIPOTLE SALSA RECIPE - (4.3/5)

Steps:

• Chipotle Salsa: 1. Preheat the broiler. In a flat pan, brush onion quarters with 1 tsp. of the oil. Broil on a rack about 5 inches from the heat about 8 minutes, turning once, until soft and golden. 2. In a small skillet, heat the remaining oil over medium. Add garlic and sauté until soft and golden, shaking the pan occasionally. 3. In a blender, combine onion, garlic, tomatoes (including juices), chipotle peppers, bay leaf, cumin, basil, oregano, cinnamon, black pepper, and allspice. Puree until smooth. Pour the mixture into a large saucepan and simmer for 30 minutes. Season to taste with salt. Salsa will last for about a week stored in the refrigerator in an airtight container. Tacos: 1. Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms with 2 tbsp. of oil, and grill or sauté them in skillet until browned and just cooked through. Remove mushrooms from heat, cut into slices, season with salt and pepper, and spoon Chipotle Salsa to taste on top. 2. In a large skillet, heat remaining oil over high. Add the kale and cook about 5 minutes or until crisp, turning often. Season to taste with salt and pepper. 3. Spoon mushrooms onto tortillas, garnish with the kale and goat cheese, and serve with some of the remaining salsa on the side.

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN

Steps:

• In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
• In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
• Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
• Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
• Arrange grilled meats and vegetables on a large platter and serve immediately.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.