Yield: 4 servings
Measure | Ingredient |
---|---|
4 larges | Portobello mushrooms; stemmed, cleaned |
2 tablespoons | Fresh lemon juice |
1 tablespoon | Balsamic vinegar |
2 larges | Garlic cloves; crushed, and |
\N \N | Minced to a paste |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
1 cup | Extra-virgin olive oil |
1 tablespoon | Minced fresh herbs |
\N \N | (such as thyme leaves; chives, tarragon |
\N \N | Or basil; or a combination) |
Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4805 broadcast 03-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-18-1998
Suggested Wine: 1994 Coturri Albarello, Sonoma Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.