| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Import, New, Text | 6 | Servings |
INGREDIENTS
| 4 | T | Balsamic vinegar |
| 6 | Garlic cloves, minced | |
| 2 | T | Fresh thyme leaves, chopped |
| 1/3 | c | Olive oil |
| 1 | lb | Fresh Portobello mushrooms |
| stems trimmed | ||
| Olive oil for skillet | ||
| 1 | Red pepper, roasted peeled | |
| Seeded And Chopped | ||
| Coarsely | ||
| 1 | Poblano chile, roasted | |
| peeled Seeded And | ||
| Chopped | ||
| Coarsely | ||
| 4 | Garlic cloves, peeled | |
| 2 | T | Red wine vinegar |
| 1 | Lemon, juiced | |
| 1/4 | c | Olive oil |
| Coarse salt | ||
| Black pepper, coarsely | ||
| ground |
INSTRUCTIONS
In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times. Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/7/96 show Recipe By : Too Hot Tamales Show #6308 Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 14:47:00 -0600 From: Pat Asher <asher@mcs.com>
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