Grilled Herbed Mushrooms In Cold Tomato Dress

Recipe Ingredients

1 lb	454g / 16oz	Large button mushrooms - - wiped clean
		Marinade
1 cup	237ml	Olive oil
4		Garlic cloves - minced
1 teaspoon	5ml	Red pepper flakes - crushed
1 tablespoon	15ml	Fresh parsley - chopped
1 tablespoon	15ml	Fresh cilantro or basil - - (chopped)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
		Cold Tomato Dressing
3		Tomatoes; peeled - seeded
		And chopped
3		Shallots - minced
1/4 cup	59ml	Sherry wine vinegar
1/4 cup	59ml	Tomato juice
1/4 cup	59ml	Extra virgin olive oil
1		Lime - juiced
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh cilantro - or- basil

Recipe Instructions

Cecila came up with this combination for actress Darryl Hannah, a vegetarian who cooks for meat eaters. The Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature.

Source:
Cecilia De Castro of Ma Cuisine "The Ma Cuisine Cooking School Cookbook", by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal

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