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Marinated Portobello Mushrooms with Roasted Pepper Vinaigre

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CATEGORY CUISINE TAG YIELD
Grains Sami New, Text, Import 6 Servings

INGREDIENTS

4 tb Balsamic vinegar
6 Garlic cloves; minced
2 tb 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 tb Red wine vinegar
1 Lemon; juiced
1/4 c Olive oil
Coarse salt
Black pepper; coarsely ground

INSTRUCTIONS

MARINADE
VINAIGRETTE
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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