Recipe - Marinated Portobello Mushrooms With Roasted Pepper Vinaigre

MARINADE
4 tablespoon Balsamic vinegar
6 Garlic cloves; minced
2 tablespoon Fresh thyme leaves; chopped
1/3 cup Olive oil
1 pound Fresh Portobello mushrooms;
stems trimmed
Olive oil for skillet

VINAIGRETTE
1 Red pepper; roasted, peeled,
Seeded And Chopped Coarsely
1 Poblano chile; roasted,
peeled, Seeded And Chopped
Coarsely
4 Garlic cloves; peeled
2 tablespoon Red wine vinegar
1 Lemon; juiced
One fourth cup Olive oil
Coarse salt
Black pepper; coarsely
ground

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 MCRecipe Digest V1 #284

Date: Thu, 07 Nov 1996 14:47:00 0600

From: Pat Asher asher@mcs.com