Warm Mushroom Salad

Name: Warm Mushroom Salad
Cuisine: American
Ingredients: 12 ounces portobello mushrooms, stemmed; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; ¾ cup chopped Roma or other plum tomatoes, or canned crushed tomatoes; ¾ cup chopped Roma or other plum tomatoes, or canned crushed tomatoes; ¾ cup chopped Roma or other plum tomatoes, or canned crushed tomatoes; ⅓ cup extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon chopped fresh basil; 1 tablespoon minced fresh parsley; 3 garlic cloves, minced; 2 scallions, sliced; Table salt and coarsely ground black pepper to taste; Table salt and coarsely ground black pepper to taste; Lettuce leaves, for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Great ideas travel faster than gossip at a church picnic. Pat Wilson of the Camerons stovetop smoker company passed this on to us after picking it up from Allen Frey, a Vermont restaurateur.

Ingredients

12 ounces portobello mushrooms, stemmed
Kosher salt or coarse sea salt

Americas
United States
Gluten-free
Vegan

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Slice the mushroom caps into large bite-size pieces and salt them lightly. Arrange the mushrooms on a small grill rack or a piece of heavy-duty foil.
Place the mushrooms in the smoker and cook until they ooze liquid and are cooked through, 15 to 20 minutes.
While