Ingredients

1 pound of mixed button, shiitake(stems removed), cremini & oyster mushrooms

Marinade
4 garlic cloves, minced
1/4 cup of chives (60ml)
S! cup fresh parsley, chopped (75ml)
2 teaspoons of sugar (10ml)
Juice of 2 small lemons
1 teaspoon of Dijon (5ml)
S! cup of olive oil (75ml)
Salt and pepper to taste

1 bunch of arugula
Shaved Parmesan

Method

Clean and trim the mushrooms. Slice about 1/4 inch thick. Place them into a sealable plastic bag and set aside.

Prepare marinade. In a food processor or blender combine garlic, chives, parsley and sugar. Blitz until smooth.

Add lemon juice and mustard and blitz again. While still blending, slowly add the olive oil in a thin stream until the mixture is thick and creamy.

Season with salt and pepper and pour all but 2 tablespoons over the mushrooms.

Leave them to marinate for 10 minutes.

Place a grill basket on the barbecue and preheat the grill to medium high heat - approximately 375°F(187ºC).

Lightly oil the basket and place the mushrooms in the hot basket and toss. Cook for approximately 5-8 minutes.

Toss fresh arugula with the remaining 2 tablespoons of the marinade. Top the salad with the grilled mushrooms and shaved parmesan.