Monday, July 15, 2013

Cedar Plank Wild Mushrooms + Mustard Vinaigrette

Vegetarians, go ahead and claim some cedar plank space on the grill this summer! Using a few different kinds of wild mushrooms works out really well with this method -- and as a bonus, it will fill the air with the amazing smell of cedar smoke. This struck us as the type of main vegetarian dish that could compete with the usual old proteins in terms of heartiness and flavor, and it would be a super-convincing Meatless Monday idea for anyone who may be reluctant to try something different. Really, who could resist having what looks like a still life of a mini-forest floor for dinner?

We found a couple of big cedar planks at Whole Foods for $8 and also spotted 4 smaller ones for the same price if you wanted to serve this dish as a small appetizer. Oh, and of course we're not at all tired of grilled peaches yet but did find that halving them, drizzling them with olive oil, and putting them on cedar planks, too, was a nice change for dessert.

Cedar Plank Wild Mushrooms + Mustard Vinaigrette

1 16-inch cedar plank (or 2 8-inch)
4 to 5 new potatoes (quartered)
3 to 4 cups of assorted wild mushrooms like chanterelle, hen of the woods, and large morel
1 onion (peeled and cut into half-moons)

Mustard Vinaigrette (recipe follows)
2 to 3 ounces soft goat cheese
fresh dill, parsley, and chives (to garnish)

Soak cedar plank in water for at least one hour. Blanch potatoes in salted water until fork tender but not falling apart. 

Preheat your outdoor grill to medium. The temperature gage should be between 350 and 425 degrees.

In a large bowl toss clean mushrooms and sliced onions with the Mustard Vinaigrette. Place the empty cedar plank down onto the grill for 4 minutes to heat one side. Remove plank from the grill and arrange the potatoes on the warmed, marked side of the plank. Top potatoes with onion slices and mushrooms. Return plank to the grill, shut the lid, and allow it to cook for 10 minutes. Next, place chunks of goat cheese around the plank and cook for another 5 minutes. Garnish with dill, parsley, and chives. (This is a perfect dish for sharing; serves 2.)

Mustard Vinaigrette

This is a great all-purpose mustard dressing. Use it on salads or brush it on vegetables before they hit the grill.

2 tablespoons olive oil
1 tablespoon honey

1 tablespoon champagne vinegar
1 tablespoon grainy mustard (like Zatarain's)
Kosher salt and cracked black pepper (to taste)

Place olive oil, honey, vinegar, mustard, salt, and pepper into a 1/2-pint mason jar, screw on the lid, and shake it until dressing is emulsified. Set aside until ready to use.


JFloColman said...

mmmm i LOVE mustard vinaigrette. I'll have to try this version!

Anonymous said...

Ohh i love Cedar Plank Wild Mushrooms + Mustard Vinaigrette its nice recipe shared. Keep sharing.

DIN 6325

The Yogi Vegetarian said...

Looks delicious- and we finally got our long-awaited barbecue Summer here in the UK; though whether it lasts more than a couple of weeks is always uncertain!

Eileen said...

This is such a great idea! I don't think I've seen cedar planks used to cook anything besides meat, but I bet it brings an amazing flavor to these mushrooms. Yay!