Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme, coarsely chopped
1 teaspoon fresh oregano, coarsely chopped
Juice of 1/2 lemon
Salt and pepper
1 pound large shiitake caps, cleaned
2 cups torn arugula leaves
Vinaigrette:
1/4 cup Champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
4 large shallots, thinly sliced (1/4 cup)
Salt and pepper
3/4 cup olive oil
Preparation
To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the garlic, herbs, lemon juice, salt and pepper in a large bowl. Toss the mushroom caps in the marinade and grill over medium low heat until cooked, about 2-3 minutes per side. While mushroom are still warm, slice into large chunky slices. Combine with the arugula and toss with the vinaigrette.
Vinaigrette: Process the vinegar, mustard, honey, shallots, salt and pepper in a small food processor until finely chopped. With the processor running, add the oil in a small stream until fully incorporated.
