| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 1 |
|
Baking potato; scrubbed |
|
|
Olive oil; for brushing potato |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Chopped fresh herbs |
|
|
(such as thyme; rosemary, chives, etc.) |
| 1 |
ts |
Minced garlic |
| 4 |
md |
Portobello mushrooms; stems discarded, |
|
|
And the caps wiped clean |
| 4 |
c |
Mesclun or other lettuce -; (loosely |
|
|
Packed) |
INSTRUCTIONS
Slice the potato very thin using a mandoline or other hand-held slicer.
Brush a baking sheet with oil and arrange the slices in a circle,
overlapping them slightly on the sheet. Brush the potato rings lightly with
the oil and bake them in a preheated 375 degree oven for 10 to 15 minutes
or until they are golden. Transfer them carefully to paper towels to drain
and sprinkle with salt to taste. In a bowl whisk together the vinegar,
mustard and salt and pepper to taste. Slowly whisk in the oil and then add
the herbs and garlic. Arrange the mushrooms in one layer in a jelly roll
pan and sprinkle half the dressing over them. Let them marinate for 30
minutes at room temperature. Roast the mushrooms in the preheated oven for
10 to 15 minutes or until tender. Slice thin on the bias. Toss the mesclun
with the remaining dressing and mound one-fourth of the salad on each of 4
plates. Fan out the mushroom slices on top of the salad and top each plate
with a potato ring. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Marinated Portobello
Mushrooms On Mesclun With Crispy Potato Rings".
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-D266 broadcast 04-26-1998) 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
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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