Easy, quick and fun when grilling: GRILLED MUSHROOM SALAD
1) Grill mushroom (any mushroom will do, I usually mix and match several and my favorite is Shiitake, but Crimini or standard white are less expensive and work great too).
2) In a large bowl, prepare salad dressing.
3) Slice mushrooms and toss well with dressing.
Now a few indications:
1) Grill the mushrooms really well so they're almost charred. When all your friends are asking "aren't those completely burnt?", the mushrooms are ready. You're looking for taste here, not looks. And a blackened mushroom sure tastes great.
2) You have to make a fantastic dressing for this recipe. Fantastic doesn't mean complicated. It means full of well balanced flavors. I try to balance spicy, sweet, savory and acid. There are a few ways to do that. An example would be Thai sweet chili sauce, Fish sauce, crushed garlic (if you have always wondered what to do with that garlic press, now is the time to take it out the drawer), lemon juice, and toasted sesame oil. But the oil is not necessary, the lemon could be lime, meyer lemon, orange, yuzu, ponzu, Gruzu and Marzu, the fish sauce could be replaced by soy sauce, tamari, braggs or salt, etc... or if you feel tired of Asian flavors, you could try olive oil, lemon, salt and pepper. I would still recommend the crushed garlic though.
3) Don't like to slice the mushrooms? Leave them whole. Don't like them too neat? Shread them with your fingers rather than cutting them with a knife. Works great with shiitakes. Like them neat? Mince them in little cubes. Whatever you like.
4) Wanna add minced fresh parsley? By all means go ahead. What? You said Cilantro? Sure, why not. However you like it.
Hope you like it. Perfect with a grilled chicken leg, a grilled steak, a grilled fish fillet etc...