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  • 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh Portobello mushrooms - stems trimmed

  2. Olive oil - for skillet

  3. Marinade

  4. 4 tablespoons 60ml Balsamic vinegar

  5. 6 Garlic cloves - minced

  6. 2 tablespoons 30ml Chopped fresh thyme leaves

  7. 1/3 cup 78ml Olive oil

  8. Vinaigrette

  9. 1 Roasted red pepper - peeled, seeded, and chopped coarsely

  10. 1 Roasted Poblano chile - peeled, seeded, and chopped coarsely

  11. 4 Garlic cloves - peeled

  12. 2 tablespoons 30ml Red wine vinegar

  13. Juice of 1 lemon

  14. 1/4 cup 59ml Olive oil

  15. Coarse salt - to taste

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.

  3. 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.

  4. This recipe yields 6 servings.

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