Recipe - Grilled Portobello Mushrooms -- 1 Point

RAVIOLI
One fourth cup Olive oil
1 teaspoon Chopped rosemary
1 teaspoon Chopped thyme
1 Portobello mushroom
4 Pieces seared foie gras; (2
ounces each)
Ravioli skins
One half cup Balsamic vinegar
One fourth cup Sugar
2 cup Veal stock
Strawberries
Salt and pepper to taste

In a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and
season with salt and pepper. Grill until cooked and slice. Place foie gras
and mushroom slice in between 2 layers of pasta. Seal with egg wash and
cook in boiling salted water. In a sauce pan add One half cup of balsamic
vinegar, One fourth cup red wine, One fourth cup sugar. Reduce by 75 percent. Add 2 cups
of veal stock and reduce by half. When reduction is almost complete add
strawberries and season with salt and pepper.

Yield: 4