| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Taste2 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Portobello mushrooms; stemmed, cleaned |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Balsamic vinegar |
| 2 |
lg |
Garlic cloves; crushed, and |
|
|
Minced to a paste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Minced fresh herbs |
|
|
(such as thyme leaves; chives, tarragon |
|
|
Or basil; or a combination) |
INSTRUCTIONS
Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon
juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little
at a time, whisking until combined well. Stir in the herbs. Pour dressing
over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill
pan until hot. Add mushrooms and grill for 3 minutes on each side, basting
with marinade, or until just firm. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4805 broadcast 03-24-1998) 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
04-18-1998
Suggested Wine: 1994 Coturri Albarello, Sonoma
Recipe by: David Rosengarten
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