My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, March 27, 2010

Grilled Mushroom Salad With Bacon

I hope you have your grill cleaned and ready to start doing a little outside cooking, or not. Your mushrooms can just as easily be done in your grill pan on top of the stove.

How can this be anything but wonderful with mushrooms and 1/2 pound bacon.

Grilled Mushroom Salad with Bacon
serves 6
print recipe

1 pound large mushrooms, your choice
2/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (I use less)
1/8 teaspoon black pepper
4 scallions, thinly sliced
Lettuce leaves
1/2 pound bacon, cooked and crumbled

Preheat grill to high. Cut off the mushroom stems flush with caps. Brush with olive oil. Place on the grill, turning and basting occasionally, until browned and slightly softened but still firm, about 15 to 20 minutes. In a bowl, add the lemon juice, mustard. Worcestershire sauce, salt and pepper. Whisk in remaining olive oil until sauce is well blended. Thinly slice mushrooms. Add the mushrooms and scallions to the sauce and toss. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature. Place on lettuce leaves and top with bacon.

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