| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 1 | Garlic clove minced | |
| 1/3 | c | Balsamic vinegar |
| 1/4 | c | Olive oil |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
MARINADE I was going to send this to you and then I thought, boy, it this one isn't "Tried 'N True", then I must not have any TNT recipes. But seriously, I have tried this, and tried this and......well, needless to say it's darn good. I believe it's from well known chef Jaques Pepin. The literal translation of Portabello mushrooms is "meat of the forest". My wife insists that they could stand alone as an entree with no meat course because they taste like steak. Enjoy......... For the marinade (amounts are approximate for 2 large mushroom caps) Mix together above. Marinate for approx. 15 to 30 minutes. Grill over high heat capside down approx. 3 minutes--TURN. Grill underside approx. 1 to 1 /2 minute. *Note: you may want to "play" with (vary or adjust) the amounts in your marinade, but nomatter, the outcome is always "Toothsome". Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on Aug 13, 1997
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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”