Spicy Portobello Mushrooms in Balsamic Vinegar

Spicy Portobello Mushrooms in Balsamic Vinegar

Ingredients:
2 portobello mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 teaspoon olive oil
1 tablespoon fresh coarsely ground black pepper
Coriander (cilantro) leaves
Brown rice or rye bread, for serving

Sauce:
1/2 capful very good balsamic vinegar
1/4 teaspoon Hungarian paprika
Salt to taste

Directions:
1. Whisk the sauce ingredients together.
2. Wipe the mushrooms with a damp towel and slice lengthwise. Slice the onion along the grain.
3. Place the whole peppers and tomatoes on foil under the broiler, turning until the peppers are charred. Save the juice the tomatoes release.
4. Slice the peppers into long strips, removing the core and seeds.
5. Mix the cherry tomatoes and their juice into the sauce, crushing the tomatoes.
6. Heat the oil in a skillet and sauté the onions and mushrooms. Sprinkle with black pepper, add half the sauce and sauté a few minutes more.
7. Arrange the mushrooms on a plate with the red peppers around them. Pour the remaining sauce around the edge and sprinkle with coriander. Serve with brown rice or rye bread.