Carefully remove stems from mushrooms (use for soup)
and clean them thoroughly. Marinate in
vinegar/miso/soy sauce for an hour or so. Dice the
mango and pepper, chop the jalapeno, and toss with a
little vinegar. Clean the lettuce and separate into
single leaves. Grill the mushrooms on both sides. When
grilling the top, turn the mushroom 90 degrees halfway
through to get a square or diamond crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center
the mushroom, and place a dollop of chutney on either
side. The original recipe is in Vegetarian Times,
probably sometime last summer. Enjoy! - Dave Garland
