Yield: 6 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Balsamic vinegar |
6 \N | Garlic cloves; minced |
2 tablespoons | Fresh thyme leaves; chopped |
⅓ cup | Olive oil |
1 pounds | Fresh Portobello mushrooms; stems trimmed |
\N \N | Olive oil for skillet |
1 \N | Red pepper; roasted, peeled, Seeded And Chopped Coarsely |
1 \N | Poblano chile; roasted, peeled, Seeded And Chopped Coarsely |
4 \N | Garlic cloves; peeled |
2 tablespoons | Red wine vinegar |
1 \N | Lemon; juiced |
¼ cup | Olive oil |
\N \N | Coarse salt |
\N \N | Black pepper; coarsely ground |
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@...>