Marinated Portobello Mushrooms w Roasted Pepper Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Fresh Portobello mushrooms - stems trimmed
		Olive oil - for skillet
		Marinade
4 tablespoons	60ml	Balsamic vinegar
6		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh thyme leaves
1/3 cup	78ml	Olive oil
		Vinaigrette
1		Roasted red pepper - peeled, seeded, and chopped coarsely
1		Roasted Poblano chile - peeled, seeded, and chopped coarsely
4		Garlic cloves - peeled
2 tablespoons	30ml	Red wine vinegar
		Juice of 1 lemon
1/4 cup	59ml	Olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6308 broadcast 11-07 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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