1-2 sugar maple grilling planks
1 pound (500 g) button mushrooms
Olive or canola oil (optional)
1 head romaine lettuce
Shaved fresh parmesan cheese
4 garlic cloves, minced
1/4 cup (50 mL) chopped chives
1/3 cup (75 mL) chopped fresh parsley
2 teaspoons (10 mL) granulated sugar
Juice of 1 lemon
1 teaspoon (5 mL) Dijon mustard
1/3 cup (75 mL) olive or canola oil
Salt and pepper to taste
Soak grilling plank(s) for at least 2 hours.
Clean and trim mushrooms; slice about 1/4-inch (5 mm) thick. Place in a sealable container and set aside. Preheat grill to high-between 400 to 600°F (200 to 300°C).
To make marinade: In a food processor or blender combine garlic, chives, parsley and sugar. Blend until smooth. Add the lemon juice and mustard. Blend again. Continue blending while slowly adding the oil in a thin stream until mixture is thick and creamy. Season with salt and pepper. Set aside 2 tablespoons (30 mL) of the mixture, and pour the rest over the mushrooms. Marinate mushrooms for 10 minutes.
Place soaked planks on hot grill and add oil, if desired. (Mushrooms already have an oil-based marinade on them, so extra oil isn't necessary.) When grill starts to smoke, adjust temperature to medium-high (375°F/190°C); place mushrooms on planks and cook until tender, about 10 to 20 minutes.
Toss the romaine with remaining 2 tablespoons (30 mL) of marinade. Top with the grilled mushrooms and shaved parmesan. Makes 6 servings.
Tip: If plank catches fire, spray with a little water.