Marinated portobello mushrooms with roasted pepper vinaigre

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Balsamic vinegar
6 Garlic cloves; minced
2 tablespoons Fresh thyme leaves; chopped
⅓ cup Olive oil
1 pounds Fresh Portobello mushrooms; stems trimmed
Olive oil for skillet
1 Red pepper; roasted, peeled, Seeded And Chopped Coarsely
1 Poblano chile; roasted, peeled, Seeded And Chopped Coarsely
4 Garlic cloves; peeled
2 tablespoons Red wine vinegar
1 Lemon; juiced
¼ cup Olive oil
Coarse salt
Black pepper; coarsely ground

Directions

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@...>

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