Return to Main Recipes Page/Return to Home Page

Portobello Mushroom Salad, Broiled (P)
Source: Chef Patrick Mould, Louisiana School of cooking
Serves: 4 as a side salad

1/8 cup balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon minced garlic
1 teaspoon Creole Seasoning (click here for recipe)
1/4 teaspoon hot sauce
1/2 cup olive oil
4 Portobello mushrooms caps
1 cup water
1 tablespoon Dijon mustard
1/4 teaspoon salt
Assorted salad greens for 4 side salads

Preheat oven broiler.

In a bowl, combine balsamic vinegar, tarragon, garlic, and Creole seasoning and hot sauce and whip together.

Slowly add 1/4 cup olive oil until completely incorporated. Add mushrooms and marinate for 30 minutes at room temperature.

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.

Remove mushrooms from oven, place on a plate and keep warm. Pour water into hot baking dish, scrape juices from bottom, pour reserved liquid in a bowl and allow to cool slightly.

Into reserved liquid whip in mustard and salt. Then slowly whip in remaining olive oil and chill. Slice broiled mushroom caps and place on plates that have been lined with assorted greens and top with dressing.

Note: This doesn't have to be made as a side. Broil as many mushrooms as you wish, slice and combine with dressing in bowl.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A