Broiled Portabella Mushrooms With Nectar Of Mango

Portabella mushroom per person -- (4 to 6)

Jar mango slices in water-based syrup -- (26 oz)

Whole baby carrots -- peeled, washedolive oilground thymefresh ground black pepperground Szeged paprika (Szeged is topquality)

salt to tasteFULL TITLE: A Platter of Broiled Portabella Mushrooms with Nectar ofMango andNubile CarrotsStep 1: MarinadeTwo hours before cooking, remove stems from mushrooms and lay caps gillside up in a shallow pan. Drain syrup from the mango slices and poursyrup over mushrooms, allowing syrup to flow into gills. Slice stemslengthwise and brush with mango marinade. Slices should be thick, notthin. Cover and let stand at cool temperature for two hours.

Step 2Move mushroom caps and stems to a flat roasting pan. Begin with gillside up (towards flame). Sprinkle with ground thyme. *Broil forapproximately six minutes, gills towards flame.

Step 3Remove mushrooms from broiler and turn. Quickly brush top of mushroomcaps and stems with olive oil. Sprinkle liberally with ground thyme.

Grind black pepper over mushrooms. Sprinkle liberally with paprika.

Return mushrooms to broiler, top of caps toward flame. *Broil 6 minutes.

*(The broiling time will depend on the type of broiler used. Theseinstructions assume an overhead, gas flame broiler with the mushroomsabout four inches from the flame.)

Step 4While the mushroom broils, steam baby carrots to taste. If fats are nota problem, melt some butter, puree a slice of mango, work into meltedbutter and pour over carrots just prior to serving.

Step 5On a large platter, arrange the broiled Portabella mushrooms in thecenter. To one side, stack the steamed baby carrots. To the other side,lay the mango slices and serve.

Camille's Veranda Dining RoomA recipe from Chef Steffen Reinhard of Newport Bay's world-famousCamille's Veranda, dedicated to creating exciting new tastes usingregional foodstuffs. From Chef Steffen:

More than 2,000 varieties of mushrooms grow in the Pacific Northwest,many of them edible. Chef Steffen has chosen the Portabella Mushroom fora delightful December surprise. Broiled, the giant Portabella has thetexture of steak and lends itself to a host of herbs, spices andmarinades. Chef Steffen chose thyme, paprika and freshly ground p