Eva's Portobello Surprise
scour the hillsides each spring and fall for mushrooms. Although portobellos
are not among the kinds they find, their fleshiness make them a perfect party
pleaser. The marinade for this recipe is a delicious sweet-sour combo. Great for
a buffet or meze table.
2 Tbsp. water
Tbsp. olive oil
Tbsp. dried parsley
4 portobello mushrooms, cut into ½-inch wide strips
an equivalent amount of reconstituted dried mushrooms
a large saucepan, bring the water, vinegar, olive oil, honey, and parsley to
boil. Turn down to simmer and add the mushrooms two at a time and let simmer in
the marinade until done, but still a little crunchy. Remove the first two
mushrooms and add the second pair. Repeat cooking process.
Arrange the mushrooms in a serving dish and pour over the marinade, refrigerate two days. Serve with crackers or bread for dipping the glorious juices.
© Mother Linda's
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