| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Appetizers, Side dishes, Mushrooms, Portobello | 6 | Servings | |
INGREDIENTS
| 3 | tb | Balsamic Vinegar |
| 3 | Cloves Garlic; Minced | |
| 1 1/2 | ts | Fresh Thyme Leaves Or; Minced |
| 1/2 | ts | Dried Thyme; Crumbled |
| 1/2 | c | Olive Oil |
| 1 1/2 | lb | Portobello Mushrooms; Stems Discarded |
| 18 | Arugula Leaves; Trimmed, Washed, thoroughly, and spun dry (18 to 24) | |
| 6 | Parmesan Crisps; (Recipe Follows) As An Accompaniment |
INSTRUCTIONS
In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking until dressing is emulsified. In a large resealable plastic bag drizzle dressing over mushrooms and seal. Marinate mushrooms at room temperature, turning bag once or twice, 1 hour. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until tender. Transfer mushrooms as cooked to a platter and keep warm, covered with foil. Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula and Parmesan crisps. PARMESAN CRISPS Can be prepared in 45 minutes or less. 3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano) 1 1/2 teaspoons all-purpose flour Preheat oven to 350°F. and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature. NOTES : Makes about 9 crisps. Posted to MC-Recipe Digest by Calvin Grisafe <[email protected]> on Apr 03, 1998
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