Grilled herbed mushrooms in cold tomato dress

4 Servings

Ingredients

Quantity Ingredient
1 pounds Large button mushrooms wiped clean
1 cup Olive oil
4 Garlic cloves; minced
1 teaspoon Red pepper flakes; crushed
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh cilantro or basil (chopped)
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
3 Tomatoes; peeled, seeded and chopped
3 Shallots; minced
¼ cup Sherry wine vinegar
¼ cup Tomato juice
¼ cup Extra virgin olive oil
1 Lime; juiced
2 tablespoons Chopped fresh parsley
2 tablespoons Chopped fresh cilantro OR- basil

Directions

MARINADE

COLD TOMATO DRESSING

Cecila came up with this combination for actress Darryl Hannah, a vegetarian who cooks for meat eaters. The Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature.

Source: Cecilia De Castro of Ma Cuisine _The Ma Cuisine Cooking School Cookbook_, by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal

Typed for you by Karen Mintzias

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