Roasted Marinated Portobello Mushrooms

Recipe Ingredients

8 oz	227g	Portobello mushrooms - (5" to 6" dia) - brushed clean (large)
		(or 2 lbs standard white mushrooms)
1/3 cup	78ml	Balsamic or red wine vinegar
2 tablespoons	30ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Olive oil
2		Garlic cloves - minced
1 1/2 tablespoons	22ml	Minced fresh rosemary
1 1/2 tablespoons	22ml	Minced fresh thyme leaves
2		Arugula or another green of choice - trimmed, washed,
		And dried
1/4 cup	23g / 0.8oz	Minced fresh parsley

Recipe Instructions

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 garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temperature for 20 to 30 minutes. Roast the mushrooms in a preheated 400 degree oven for about 20 minutes or until tender. Allow the mushrooms to cool to room temperature.

Arrange greens on a platter. Cut mushrooms into 1/2-inch slices and fan on a serving platter. Drizzle with the reserved vinaigrette. Sprinkle the sliced mushrooms with the chopped parsley. Serve at room temperature.

This recipe yields 12 to 14 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8827 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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