Mushroom and Bean Sprout Salad
By: Anonymous
Published: Monday, November 30, 2009 - 5:39pm

Ingredients




2 cups white button mushroom
2 cups sliced portabello mushroom, stems removed
1 cup shitake mushroom, stems removed
6 cups fresh beans, sprouts
1/2 cup coarsely chopped red pepper
1/2 cup onion
1/2 cup chopped chives
1/4 cup chopped summer savory
1/2 cup olive oil
3 tablespoons lemon, juice
1 dsh curry powder
Marinade
1 cup olive oil
2 tablespoons rice wine vinegar
2 tablespoons chopped or crushed garlic
1 dsh salt
1 dsh pepper

Preparation

1 Clean mushrooms, using a damp cloth, and wipe them thoroughly. Washing in water allows them to soak up water which will prevent them from absorbing the marinade flavours! 2 Once cleaned, slice Portabellos and remove stems from Shitake. 3 Transfer all mushrooms to a medium size mixing bowl. 4 Add marinade ingredients and mix gently to coat everything. 5 Allow mushrooms to marinade for 3 minutes, the transfer to a medium heat grill. 6 Grill lightly for 3 minutes, remove and let cool. 7 In a clean, large salad bowl, add bean sprouts and rest of ingredients. 8 Mix gently to coat everything. Cover and refrigerate until meal is served.