Mushroom Rice Salad with Portabella Vinaigrette


  • 3 Portobella mushrooms, cleaned, washed, chopped and roasted

  • ¼ cup balsamic vinegar

  • ½ cup red wine vinegar

  • 2 tsp. fresh ginger, chopped

  • 2 tsp. fresh garlic, chopped

  • 2 oz. fresh basil, chopped

  • 2 oz. fresh cilantro, chopped

  • 1 tsp. Dijon mustard

  • 1 cup olive oil

  • Salt and pepper to taste

  • 8 cups cooked grain (5 grain rice from Indian Harvest used in this version)

  • 3 cups Shiitake mushrooms, roasted and julienned

  • 3 cups button mushrooms, roasted and sliced

  • 3 oz. julienned sun-dried tomatoes

  • Salt and pepper to taste


  1. Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.

Makes 4-6 servings.

Recipe by Darrell Robinson, Flik Indpendent School Dining First Cook

#mushroomrecipecontest #vegan #vegetarian #glutenfree #nutfree #sides

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