Grilled Mushrooms Scallions and Beans Sprouts in a pita <NOSCRIPT></NOSCRIPT> Grilled Mushrooms, Scallions and Bean Sprouts in a Pita   Ingredients 4 Pita Breads or Soft Shell Tortillas 6 large Shiitake Mushrooms 3 large Portobello Mushrooms 4 Scallions 2 Garlic Cloves, chopped 1 Scallion, chopped 2 tbsp Olive Oil Salt & Pepper 1 small Bunch Fresh Coriander 1 small Bunch Arugula Leaves 1 cup Fresh Bean Sprouts Ingredients for Vinaigrette: 5 cloves Garlic, minced 2 large Shallots, minced 1/4 cup Olive Oil 1 tbsp Pickled Ginger, chopped 4 tbsp Rice Vinegar 1/4 cup Fresh Coriander, chopped Pinch Sugar Pinch Pepper Indoor Preparation Remove stems from Shiitake Mushrooms. Cut Portobellos into 3 pieces diagonally. Coat mushrooms and scallions in a large mixing bowl with a mixture of 2 chopped garlic cloves, 1 chopped scallion, 2 tbsp olive oil, salt and pepper. Set aside mixing bowl with any reserved chopped garlic and scallion mixture. Outdoor Preparation Place Portobellos on medium-high grill for one minute, follow with shiitake, and then with scallions. Grill scallions on side of grill that is least hot. Grill portobellos for approximately 5 minutes, shiitakes and scallions for 4 minutes. In reserved mixing bowl, whisk vinaigrette ingredients together slowly. Add the rest of the olive oil. Stir in the fresh coriander and arugula leaves. When mushrooms and scallions are grilled, remove from grill and spice. Add them to the vinaigrette, then add sprouts and toss. Adjust seasoning if you like. Warm pitas on grill for one minute, turning once. For serving, place mushroom mixture on pita, and roll pita as one would a fajita. If you have a steady hand, you should be able to tie a chive around each pita roll. Garnish with left-over coriander and arugula leaves. 4 cocoduchessbirds7         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005