As I said before, this week I am working with a busted tooth and so this week I was focusing on soft foods. I am also on a mushroom kick and I saw the most beautiful Portobello mushrooms at the Farmers Market the other day. I was also able to score a pound of shallots for $1.00 and the rest is, as they say, history.
Marinated Mushroom Medley- Serves Two (one per cap)
For the marinade
4 shallots roughly chopped
3 cloves of garlic crushed in the skin
1/4 cup of balsamic vinaigrette or Bragg’s
1 1/2 cups of robust extra virgin olive oil
1 heaping teaspoon each of thyme, rosemary, oregano, basil
1/8 teaspoon of white pepper (or black pepper)
2 Portobello Mushroom caps
1/2 pack of slices baby bella mushrooms
2 cups of cooked rice
6oz of finely chopped chicken (optional)
Place the shallots and garlic in a rectangular plastic or glass container. Place mushroom caps down in the container face down. Drizzle with robust olive oil. Then add dried (or fresh) spices to marinade. Finish by sprinkling the top of the caps with more olive oil. Cover and place in the fridge.
Thirty minutes later, turn the mushroom caps and use a spoon to scoop some of the marinade over the mushrooms. (I recommend marinating them for at least the full hour. When I recreated the dish, I left them to marinade over night and it was divine.)
When the mushrooms are marinated, lightly oil a grill pan or any frying pan. Place mushroom caps in the pan and brown on both sides. They won’t take long to cook. 3-4 minutes on each side. While the mushrooms are cooking, place sliced mushrooms and chicken bits in the leftover marinade and shake. Pour the entire mixture into another skillet and brown. Turn mushroom caps and remove from heat when finished. Continue browning mushrooms and left over marinade. Cook mushrooms and marinade for about 8-10 minutes.