Brush mushrooms with some of the olive oil and broil, gills up, 6 inches
from the heat for 10 minutes. Cool, slice and reserve.
While broiling, make the dressing: Whisk together egg substitute, mustard,
anchovy paste, vinegar, lemon juice and chopped garlic. Start adding
vegetable oil and remaining olive oil a drop at a time until an emulsion
forms (the oil no longer floats on top and is incorporated into the
liquids). Then pour in oils in a steady stream until all is incorporated.
Stir in thyme and cheese. Season to taste with salt and pepper.
Remove leathery outer leaves of romaine and discard or reserve for another
use. Rinse the more tender leaves, core and pat with paper towels to dry.
Cut into bite-size pieces. Rub inside of bowl with cut garlic clove and add
lettuce. Toss. Add the mushrooms and about 1 cup of the dressing. Toss
again with the croutons. Let stand 10 minutes before serving. Makes 6
servings.
NUTRITIONAL ANALYSIS: Each serving contains 377 calories, 37 g fat (74
percent of calories from fat), 3 mg cholesterol and 635 mg sodium.
NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu
items and a countdown for a sit-down dinner.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95
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