Serves: 6
Ingredients:
6 large Portabella mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
4 ounces of Parmigiano-Reggiano cheese for shaving
Procedure:
Preheat a gas grill or prepare a fire in a charcoal grill. Place the Portabellas on grill and cook, turning two or three times, until slightly softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill side up. In a small bowl, whisk together 1/4 cup olive oil, anchovy paste, vinegar, and thyme. Spoon mixture evenly over the Portabellas and let stand for 30 minutes. In a large bowl, toss arugula with the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper. Divide the arugula among six plates and top each with a mushroom. Shave Parmigiano over the salads. Serve immediately.
Recipe Type: AuthenticIngredients:
6 large Portabella mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
4 ounces of Parmigiano-Reggiano cheese for shaving
Procedure:
Preheat a gas grill or prepare a fire in a charcoal grill. Place the Portabellas on grill and cook, turning two or three times, until slightly softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill side up. In a small bowl, whisk together 1/4 cup olive oil, anchovy paste, vinegar, and thyme. Spoon mixture evenly over the Portabellas and let stand for 30 minutes. In a large bowl, toss arugula with the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper. Divide the arugula among six plates and top each with a mushroom. Shave Parmigiano over the salads. Serve immediately.
Book: Italian Grill
Author: Chef Mario Batali
Recipe Author: Chef Mario Batali
Source: http://mushroomcouncil.org/MonthlyShippingReports/2008_09/Mushroom_ROP_with_Mario-FINAL.pdf