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Salads: Portobello Mushroom Salad
These mushrooms are known for their meaty
texture and, although I'm broiling them,
they're even better grilled.
Ingredients:
1/8 cup balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon minced garlic
1 teaspoon Boo Boo's Cajun Shaker
1/4 teaspoon Boo Boo's Flaming Boody
1/2 cup olive oil
4 Portobello mushrooms caps
1 cup water
1 tablespoon Dijon mustard
1/4 teaspoon salt
Assorted salad greens for two large dinner
salads
Directions:
1. Preheat oven broiler.
2. In a bowl, combine balsamic vinegar, tarragon,
garlic, Boo Boo's Cajun Shaker and Boo Boo's
Flaming Boody and whip together.
3. Slowly add one quarter cup olive oil until
completely incorporated. Add mushrooms and
marinate for 30 minutes at room temperature.
4. Place marinade and mushrooms bottom side
up in a baking dish and broil in oven for
five minutes. Flip mushrooms and broil for
an additional 2 minutes.
5. Remove mushrooms from oven, place on a
plate and keep warm. Pour water into hot
baking dish, scrape juices from bottom and
pour reserved liquid in a bowl and allow
to cool slightly.
6. Into reserved liquid whip in mustard and
salt. Then slowly whip in remaining olive
oil and chill.
7. Slice broiled mushroom caps and place
on 2 plates that have been lined with assorted
greens and top with dressing.
Yields 2 entree salads
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