| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cklive03 |
12 |
servings |
INGREDIENTS
| 8 |
lg |
Portobello mushrooms – (5" to 6" dia); brushed clean |
|
|
(or 2 lbs standard white mushrooms) |
| 1/3 |
c |
Balsamic or red wine vinegar |
| 2 |
tb |
Dijon mustard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2/3 |
c |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Minced fresh rosemary |
| 1 1/2 |
tb |
Minced fresh thyme leaves |
| 2 |
bn |
Arugula or another green of choice; trimmed, washed, |
|
|
And dried |
| 1/4 |
c |
Minced fresh parsley |
INSTRUCTIONS
Remove the stems from the portobello mushrooms or trim the ends of each
stem of the white mushrooms. Arrange the mushrooms in a large baking dish.
In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually
whisk in the olive oil until the vinaigrette is emulsified. Whisk in the
garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and
allow to marinate at room temperature for 20 to 30 minutes. Roast the
mushrooms in a preheated 400 degree oven for about 20 minutes or until
tender. Allow the mushrooms to cool to room temperature. Arrange greens on
a platter. Cut mushrooms into 1/2-inch slices and fan on a serving platter.
Drizzle with the reserved vinaigrette. Sprinkle the sliced mushrooms with
the chopped parsley. Serve at room temperature. This recipe yields 12 to 14
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8827 broadcast 02-24-1997)
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
09-01-1998
Recipe by: Sara Moulton
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