For the “steaks”:
6 large Portobello mushrooms, wiped clean, gills removed (optional)
2 tablespoons vegetable oil, for grilling and marinade
2 tablespoons vegetarian worcestershire sauce
2 tablespoons dark soy sauce
Lots of freshly ground black pepper
For the salad:
1 head green or red leaf lettuce, washed well and torn into bite-sized pieces
2-3 cups of fresh baby spinach or arugula
½ small red onion, sliced into thin half-moons
4-6 radishes, sliced thinly
For the vinaigrette:
3 tablespoons dijon style mustard
3/4 cup olive oil
1/3 cup fresh lemon juice
2 teaspoons salt, or to taste
Several grindings of black pepper
Preheat a large heavy grill pan over medium-high heat. Brush the inside and edges of the mushroom caps with vegetable oil and place into the hot pan, pressing the mushroom cap lightly. When the mushrooms begin to soften and have become well-grilled on one side, brush the tops with a bit more vegetable oil and flip them over, pressing them again, and continuing to cook the mushrooms until they are cooked through – soft, but not mushy.
While the mushrooms are cooking, whisk worcestershire sauce and soy sauce together with leftover the vegetable oil and emulsify. Season several generous grindings of fresh black pepper.
Remove the mushrooms from the heat to a cutting board and slice. Place the mushrooms into the marinade and toss to cover completely. Let the mushrooms rest in the marinade for at least 10 minutes but no more than an hour.
Meanwhile, prepare your salad greens and set aside while you prepare the vinaigrette. Combine all the dressing ingredients into a bowl and whisk until creamy and emulsified.
Assemble your salad by arranging greens, red onion, radishes, and mushroom “steak” strips onto a large plate. Drizzle lightly with the vinaigrette. Leftover marinade and vinaigrette will last in the refrigerator for up to ten days.