CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive06 |
4 |
Servings |
INGREDIENTS
1 |
|
Baking potato, scrubbed |
|
|
Olive oil, for brushing |
|
|
potato |
2 |
T |
Red wine vinegar |
1 |
t |
Dijon mustard |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
6 |
T |
Extra-virgin olive oil |
1 |
T |
Chopped fresh herbs |
|
|
such as thyme rosemary |
|
|
chives etc. |
1 |
t |
Minced garlic |
4 |
|
Portobello mushrooms, stems |
|
|
discarded |
|
|
And the caps wiped clean |
4 |
c |
Mesclun or other lettuce – |
|
|
loosely |
|
|
Packed), Packed |
INSTRUCTIONS
Slice the potato very thin using a mandoline or other hand-held
slicer. Brush a baking sheet with oil and arrange the slices in a
circle, overlapping them slightly on the sheet. Brush the potato rings
lightly with the oil and bake them in a preheated 375 degree oven for
10 to 15 minutes or until they are golden. Transfer them carefully to
paper towels to drain and sprinkle with salt to taste. In a bowl whisk
together the vinegar, mustard and salt and pepper to taste. Slowly
whisk in the oil and then add the herbs and garlic. Arrange the
mushrooms in one layer in a jelly roll pan and sprinkle half the
dressing over them. Let them marinate for 30 minutes at room
temperature. Roast the mushrooms in the preheated oven for 10 to 15
minutes or until tender. Slice thin on the bias. Toss the mesclun with
the remaining dressing and mound one-fourth of the salad on each of 4
plates. Fan out the mushroom slices on top of the salad and top each
plate with a potato ring. This recipe yields 4 servings. Comments: The
original recipe title as listed is "Marinated Portobello Mushrooms On
Mesclun With Crispy Potato Rings". Recipe Source: COOKING LIVE with
Sara Moulton From the TV FOOD NETWORK - (Show # CL-D266 broadcast
04-26-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-04-1998 Recipe by:
Sara Moulton Converted by MM_Buster v2.0l.
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