|
Marinated Portobello Mushrooms |
| Preparation: 6 minutes, plus 30 min. marinade |
| Cooking Time: 2 minutes |
| Ingredients (Serves 2) |
| 2 |
Large Portobello mushrooms |
| 4 Tbs. |
Rosemary flavored extra virgin olive oil |
| 1/2 Tbs. |
Balsamic vinegar from Modena |
| 1 Tbs. |
Fennel seeds, crushed |
| 1 |
Small garlic clove, chopped |
| 1 Tsp. |
Dried lemon mint, crushed |
| 1/4 Tsp. |
Cardamom powder |
| 1 Tsp. |
Sesame seeds |
| • |
Salt to taste |
| Preparation |
| • |
Discard mushroom stems and clean heads thoroughly with plastic brush under drizzling cold water, being careful not to soak the bottom part. |
| • |
Combine all ingredients in plastic ziploc bag and marinate for 30 minutes, tossing often. |
| • |
Heat a non-stick, flat teflon pan on medium heat and grill mushroom top lightly for about 2 minutes and serve immediately. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Instead of Rosemary flavored extra virgin olive oil, you may use regular EVOO and add fresh rosemary to the marinade. |
| • |
In the picture above the mushroom is served on top of Cauliflower Purée in a delightful combination. |
| Wine and Beverage Pairing |
• |
Arneis Langhe DOC, Verduzzo Fiulano DOC, Chianti DOC Bernardino, Berbera d'Asti DOC Superiore Vigna del Casrlinet, Cabernet Sauvignon Polyphemus 2004, Maremma Toscana IGT Il Tempio. |
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