Recipe - Grilled Portobello With Shaved Field Mushrooms

3 lg (to 4) portobello mushrooms
1 cup Olive oil
1 cup Red or white wine vinegar
2 tablespoon Soy sauce
1 tablespoon Sugar
One half cup Fresh herbs like; finely
chopped
Savory, thyme
Oregano, basil or
1 tablespoon Dried savory

Cut the stems from the caps of the mushrooms. Slice each stem in half
lengthwise. Combine the olive oil, vinegar, soy sauce, sugar, and herbs in
a bowl and blend well with a whisk. Let the marinade sit for 30 min if
fresh herbs are used, or for 1 hour until the dried herbs soften. Prepare a
charcoal grill or preheat the broiler. Place the mushroom caps and cut or sliced up
stems in a shallow dish and pour the marinade over. Let marinate for up to
10 min, turning occasionally to ensure uniform coating.

Remove the mushrooms from the marinade and place them on the hot grill or
in the broiler. Grill on each side for about 2 min. Remove from the grill,
slice caps, and serve immediately.
Posted to EATL Digest 12 Aug 96

Date: Tue, 13 Aug 1996 06:13:05 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : This dish can also be made with any of the larger wild mushrooms
and is
especially good with larger boletes. Just avoid using especially
delicate
mushrooms, such as the oyster mushroom.