| 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 <cgrisafe@iamerica.net> on Apr
03, 1998
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