Grilled Portabella Mushrooms With Parmesan Crisps

Recipe Ingredients

3 tablespoons	45ml	Balsamic vinegar
3		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Minced fresh thyme leaves
		OR 1/2 teaspoon - crumbled
		Dried
1/2 cup	118ml	Olive oil
1 1/2 lbs	681g / 24oz	Portabella mushrooms - stems
		- discarded
18		Arugula leaves - trimmed,
		- washed
		Thoroughly - and spun dry- (18 to 24)
6		Parmesan crisps - (recipe
		- follows) as an
		Accompaniment

Recipe Instructions

In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking until dressing is emulsified.

In a large resealable plastic bag drizzle dressing over mushrooms and seal.

Marinate mushrooms at room temperature, turning bag once or twice, 1 hour.

Heat a well-seasoned ridged grill pan over moderately high heat until hot a grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until tender.

Transfer mushrooms as cooked to a platter and keep warm, covered with foil.

Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula and Parmesan crisps.

PARMESAN CRISPS

Can be prepared in 45 minutes or less.

3/4 cup finely shredded Parmesan cheese 1 1/2 teaspoons all-purpose flour

Preheat oven to 350F and line a lightly greased baking sheet with parchment paper.

In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread gently into 3 1/2-inch-long ovals.

Bake crisps in middle of oven until golden, 8 to 10 minutes.

Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Makes about 9 crisps.

Source:
ESSENCE OF EMERIL SHOW#EE2383

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