shallots, thinly sliced
vinegar, sherry vinegar is best, but expensive
dried thyme or 2 tablespoons fresh
vegan Worcestershire sauce
thick slices of rustic whole wheat bread, cut from a loaf
1 8.25 ounce can
beets, drained and cut into sticks
4 big handfuls
arugula, you can substitute baby spinach
goat cheese, optional
- Heat 2 tablespoon of canola oil in a pan over medium-high heat, then add shallots, season with salt and pepper, and stir frequently. After they are slightly brown, add 2 tablespoons vinegar and cook for another minute. Remove from heat.
- Preheat your grill to high. Mix thyme, Worcestershire, and Dijon mustard in a bowl, season with salt and pepper, then dip the top of each Portobello cap into the mixture. It has a lot of flavor, so you don't need to really coat the mushrooms in it. Place the mushrooms top-side down on the grill. Grill for 3 minutes or until they are well-marked by the grill, flip and grill for another 3 minutes or so. Just watch them carefully so they don't burn.
- Drizzle some oil on both sides of the bread and season with salt and pepper. Grill for 1-2 minutes per side, again looking for marks but not letting them burn.
- Wrap mushrooms and bread in foil and mix beets with arugula in a large bowl. Add 2 tablespoons canola, 2 tablespoons vinegar, salt and pepper, and toss to coat, adding goat cheese if using it.
- Put salad on plates, top each with bread, 2 mushrooms, and caramelized shallots.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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