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Grilled portobellos
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Grilled, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| large | (to 4) portobello mushrooms | | 1
| cup | Olive oil | | 1
| cup | Red or white wine vinegar | | 2
| tbsp | Soy sauce | | 1
| tbsp | Sugar | | 1/2
| cup | Fresh herbs, finely chopped | | 1
| tbsp | Dried savory |
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Procedures:
| 1 | Cut the stems from the caps of the mushrooms. | | 2 | Slice each stem in half lengthwise. | | 3 | combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with a whisk. | | 4 | Let the marinade sit for 30 min if fresh herbs are used, or for 1 hour until the dried herbs soften. | | 5 | prepare a charcoal grill or preheat the broiler. | | 6 | place the mushroom caps and sliced stems in a shallow dish and pour the marinade over. | | 7 | Let marinate for up to 10 min, turning occasionally to ensure uniform coating. | | 8 | remove the mushrooms from the marinade and place them on the hot grill or in the broiler. | | 9 | Grill on each side for about 2 min. remove from the grill, slice caps, and serve immediately. | | 10 | "a cook"s book of mushrooms" by jack czarnecki |
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