Roasted marinated portobello mushrooms
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Portobello mushrooms - (5\" to 6\" dia); brushed clean |
| (or 2 lbs standard white mushrooms) | ||
| ⅓ | cup | Balsamic or red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ⅔ | cup | Olive oil |
| 2 | Garlic cloves; minced | |
| 1½ | tablespoon | Minced fresh rosemary |
| 1½ | tablespoon | Minced fresh thyme leaves |
| 2 | bunches | Arugula or another green of choice; trimmed, washed, |
| And dried | ||
| ¼ | cup | Minced fresh parsley |
Directions
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 ½-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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-01-1998
Recipe by: Sara Moulton
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