| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Portobello mushrooms or 2 pounds, (about 5 to 6-inches wide) |
|
|
Standard white mushrooms, brushed clean |
| 1/3 |
c |
Balsamic or red wine vinegar |
| 2 |
tb |
Dijon mustard |
|
|
Salt and pepper |
| 2/3 |
c |
Olive oil |
| 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
rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to
marinate at room temperature for 20 to 30 minutes. Transfer the marinated
mushrooms to a large roasting pan and reserve the vinaigrette. Roast the
mushrooms in a preheated 400 degree F. 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.
Yield: 12 to 14 servings
NOTES : COOKING LIVE SHOW #CL8827
Recipe by: COOKING LIVE SHOW #CL8827
Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net>
on Mar 2, 1997.
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