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Grilled portobello salad with a balsamic glace

Reported by: ABC15.com staff
Last Update: 6/04 11:18 am
Video Click the play button on the video window to the right to see the show segment

Serves 4

Ingredients:
4 Portabello Mushrooms, cleaned
2 Cups Olive Oil, divided
2 ½ Cups Balsamic Vinegar, plus 1/3 cup divided
4 Roma tomatoes, seeded and diced
6 Cups mixed Greens

Preparation:
Prepare the grill.

Brush the mushrooms with a little olive oil and season with salt and pepper.

Grill the mushroom until done.

In a shallow bowl combine 1 cup of oil and 1/3 cup of balsamic vinegar.

Place mushrooms in the viniagrette to marinate.

In a sauce pan over medium high heat, reduce the 2 ½ cups of balsamic vinegar to a glace. Cool.


To present the salad:
Pile 1 ½ Cups of green toward the center top of the plate (12 o'clock position) place the diced tomatoes to either side (9 and 3 o'clock position). And place the mushroom slightly offsetting the greens. The mushroom can be left whole or cut in half, or slice thin and fanned offsetting the greens.

Recipe courtesy: Chef Christopher Gross, Crush Lounge



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