| 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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