| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 3 | lg | (to 4) portobello mushrooms |
| 1 | c | Olive oil |
| 1 | c | Red or white wine vinegar |
| 2 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1/2 | c | Fresh herbs like; finely chopped |
| Savory, thyme | ||
| Oregano, basil or | ||
| 1 | tb | Dried savory |
INSTRUCTIONS
Cut the stems from the caps of the mushrooms. Slice each stem in half lengthwise. Combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with a whisk. Let the marinade sit for 30 min if fresh herbs are used, or for 1 hour until the dried herbs soften. Prepare a charcoal grill or preheat the broiler. Place the mushroom caps and sliced stems in a shallow dish and pour the marinade over. Let marinate for up to 10 min, turning occasionally to ensure uniform coating. Remove the mushrooms from the marinade and place them on the hot grill or in the broiler. Grill on each side for about 2 min. Remove from the grill, slice caps, and serve immediately. Posted to EAT-L Digest 12 Aug 96 Date: Tue, 13 Aug 1996 06:13:05 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : This dish can also be made with any of the larger wild mushrooms and is especially good with larger boletes. Just avoid using especially delicate mushrooms, such as the oyster mushroom.
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