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Toasty anchovy bread serves as a delicious accompaniment to skewered grilled steak and oyster-mushroom salad.

Peter Power/The Globe and Mail

Oyster mushrooms are excellent on the grill and add another dimension to salads when torn into pieces and tossed in with the greens.

Servings: 6


3 tablespoons olive oil

1 tablespoon balsamic vinegar

12 large oyster mushrooms

Salt and freshly ground pepper

8 cups mixed greens

1/4 cup chopped chives


1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon chopped fresh tarragon or ½ teaspoon dried

1/4 cup olive oil


Combine oil and vinegar and brush over mushrooms. Season with salt and pepper. Grill mushrooms on high heat while steak is on for about 1 minute a side or until limp and marked with grill lines. Remove from grill and tear into pieces. Mix with salad greens and chives.

Whisk together mustard, lemon juice and tarragon and slowly whisk in the olive oil. Season with salt and pepper and toss with mushroom salad. Serve salad beside steak.

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