Recipe - Roasted Marinated Portobello Mushrooms

8 lg Portobello mushrooms or 2
pounds, (about 5 to
6inches wide)
Standard white mushrooms,
brushed clean
1/3 cup Balsamic or red wine vinegar
2 tablespoon Dijon mustard
Salt and pepper
2/3 cup Olive oil
1 One half tablespoon Minced fresh rosemary
1 One half tablespoon Minced fresh thyme leaves
2 bn Arugula or another green of
choice, trimmed, washed and
dried
One fourth cup Minced fresh parsley

Remove the stems from the portobello mushrooms or trim the ends of each
stem of the white mushrooms. Arrange the mushrooms in a large baking dish.
In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually
whisk in the olive oil until the vinaigrette is emulsified. Whisk in the
rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to
marinate at room temperature for 20 to 30 minutes. Transfer the marinated
mushrooms to a large roasting pan and reserve the vinaigrette. Roast the
mushrooms in a preheated 400 degree F. oven for about 20 minutes or until
tender. Allow the mushrooms to cool to room temperature. Arrange greens on
a platter. Cut mushrooms into 1/2inch slices and fan on a serving platter.
Drizzle with the reserved vinaigrette. Sprinkle the cut or sliced up mushrooms with
the chopped parsley. Serve at room temperature.

Yield: 12 to 14 servings

NOTES : COOKING LIVE SHOW #CL8827

Recipe by: COOKING LIVE SHOW #CL8827

Posted to MCRecipe Digest V1 #492 by Angele Freeman jfreeman@netusa1.net
on Mar 2, 1997.