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00Ingredients
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2 tablespoons soy sauce
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2 tablespoons chili oil
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2 Thai chiles, seeds and stem removed, minced (or substitute serranos)
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2 tablespoons olive oil
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2 teaspoons sugar
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1 head of butter lettuce, cleaned
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12 large shitake mushrooms, cleaned and stemmed
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1/2 cup chopped piñon nuts
Instructions
In a small non-reactive bowl, whisk together the soy sauce, chili oil, Thai chili, olive oil, and sugar, then set aside. Preheat the broiler, then divide the butter lettuce leave equally among 4 chilled salad plates.
Place the mushroom stem-side down on a broiling rack. Brush the sauce on to the mushrooms. Place the rack 4 to 6 inches from the heat and broil until the mushrooms are brown and crusty, about 2 minutes.
When the mushrooms are done, quickly place the mushrooms on top of the butter lettuce, and pour any remaining liquid on lop of the mushrooms. Sprinkle each plate with the piñons, and serve.
| Servings |
| 4 |
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The idea of shitake mushrooms and piñons may sound a little strange, but it's amazing what wonderful things you can come up with when you are willing to work with what's in the cupboard! However, it does have a bit of a kick, so don't serve it to friends who are faint of heart!
Ingredients
InstructionsIn a small non-reactive bowl, whisk together the soy sauce, chili oil, Thai chili, olive oil, and sugar, then set aside. Preheat the broiler, then divide the butter lettuce leave equally among 4 chilled salad plates. Place the mushroom stem-side down on a broiling rack. Brush the sauce on to the mushrooms. Place the rack 4 to 6 inches from the heat and broil until the mushrooms are brown and crusty, about 2 minutes. When the mushrooms are done, quickly place the mushrooms on top of the butter lettuce, and pour any remaining liquid on lop of the mushrooms. Sprinkle each plate with the piñons, and serve.
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