Barbequed Flat Mushrooms with Miso and Wasabi-Avocado Mayonnaise

Serves 4 or 8 as an entree

2 tbs white miso paste *

¼ cup lemon juice

1 ripe avocado, peeled and deseeded

2 tsp wasabi paste

¼ cup Japanese mayonnaise

8 flat mushrooms, stems removed

2 tbs peanut oil

salt and pepper

2 cups mixed Asian herbs or micro salad greens.

1 small beetroot, julienned

1. To make the dressing; whisk miso paste and lemon juice together and set aside

2. Puree avocado, wasabi and mayonnaise in a blender. Set aside.

3. Preheat a greased barbecue grill on high heat. Toss mushrooms in peanut oil and season with salt and pepper. Arrange mushrooms stem-side down on barbecue. Barbecue for 3 minutes . Turn mushrooms and spoon over dressing. Barbecue for 3-4 minutes, until the sauce is hot and mushrooms are tender.

4. Place salad greens on serving plates, top with avocado puree, mushrooms and sprinkle with beetroot and serve.

* Miso paste is a fermented soybean mixture used for soups and stews. It can be found in most supermarkets and all Asian grocers.

Recipe courtesy of http://www.cookingwithmushrooms.com

Flourishnote: Head back here for other BBQ Japanese Mushroom recipes!

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