| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Salads |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Extra-virgin olive oil |
| 3 |
T |
Strong brewed tea |
| 1 1/2 |
T |
Balsamic vinegar |
| 1 1/2 |
T |
Italian flat-leaf parsley |
|
|
finely chopped |
| 2 |
|
Clove garlic, finely chopped |
| 1/2 |
t |
Dijon mustard |
| 1/2 |
t |
Dried marjoram |
|
|
Salt & pepper, to taste |
| 4 |
|
Portobello mushrooms |
| 4 |
c |
Curly lettuce, red & green |
|
|
Dried & torn |
| 3 |
oz |
Aged or fresh goat cheese |
| 1 |
|
Vine-ripened tomato, peeled |
|
|
seeded & diced |
INSTRUCTIONS
Place a broiler pan about 6" from the source of heat; preheat the
broiler and broiler pan. In a large bowl, whisk together half the
olive oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt
and pepper; set aside. Trim mushroom stems and reserve for another
use. Wipe mushroom caps clean with a damp paper towel. Brush the
mushroom caps with the remaining olive oil and season lightly with
salt and pepper. Place the mushrooms, rounded side facing up, on the
preheated broiler pan and broil until tender and lightly browned, 2-4
min per side. While the mushrooms broil, add salad greens to the
dressing and toss. Arrange the greens on 4 individual salad plates.
When the mushrooms are done, cut them into thick slices and set them
on the greens. Crumble cheese over the mushrooms and scatter tomatoes
over all. Add a grinding of black pepper and serve. Shared on
rec.food.recipes by Judi M. Phelps, 6/17/95. Internet:
jphelps@shell.portal.com
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