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Yield: 4 Portions


• 8.00 ounces shiitake mushrooms, stems removed
• Olive oil, as directed
• Salt and freshly ground black pepper
• 0.25 cup aged sherry vinegar
• 1.00 tablespoon chopped shallot
• 1.00 tablespoon Dijon mustard
• 1.00 tablespoon chopped fresh flat-leaf parsley
• 2.00 tablespoons finely chopped fresh thyme


Heat a grill or grill pan to high.

Brush mushroom caps on both sides with oil and season with salt and pepper. Grill until just cooked through, 3 to 4 minutes on each side. Remove from the grill.

When mushrooms are cool enough to handle, thinly slice them.

Whisk together the vinegar, shallot and mustard in a large bowl.

Gradually whisk in 1/2 cup olive oil and season to taste with salt and pepper.

Fold in the mushrooms, parsley, and thyme.

Set aside at room temperature for 20 minutes.

To serve, spoon mushroom sauce over grilled tuna fillets or steaks.

The Mushroom Council -
*Adapted from a recipe by Bobby Flay.



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