Spicy Portabella Mushrooms In Balsamic Vinegar

Spicy Portabella Mushrooms In Balsamic Vinegar

Ingredients:
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2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
(18 of 26) [12/17/1999 12:10:53 PM]
Mushroom Recipes : COLLECTION
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves
Sauce:
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1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavour
salt to taste
Algorithm:
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Directions:
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1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
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1. Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few mts.
more.
Serving:
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1. Arrange the shrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
Note:
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This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months. Generally, I dislike food that has no heat...its
just too unappetising for me. But this 'shroom is so flavourful that a
minimum of spicing is desired. So I have struck a balance between what
(19 of 26) [12/17/1999 12:10:53 PM]
Mushroom Recipes : COLLECTION
my palate irks for and what the 'shroom demands..... Its fabulous!
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From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (1)
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Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
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1. Bacon-Cheese
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7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
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1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
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1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
(20 of 26) [12/17/1999 12:10:53 PM]
Mushroom Recipes : COLLECTION
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
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From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (2)
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