SC - mushrooms
Siegfried Heydrich
baronsig at peganet.com
Sun Mar 26 07:37:49 PST 2000
Well, this is the Balsamic Vinaigrette I make:
1 cup sugar
1/2 cup balsamic vinegar
1/3 to 1/2 cup ketchup (depending on taste)
1 onion, grated (save juice)
1/4 cup Worcestershire sauce
1 pint oil
Mix everything except oil, then slowly blend in oil, whip for 10 min.
Don't soak the Portobello's for too long; I usually do a fast dip to
cover them, and then let them set for 10-15 minutes to let the vinaigrette
soak in and flavor the meat. Then I just grill them over charcoal when I do
steaks; they're a great accompaniment! This goes really well on spinach
salad, I might add.
Sieggy
> Would you mind sharing proportions and cooking methods for the marinated
> portobellos?
>
> Mercedes
>> (I do a balsamic marinade for Portobellos that'll
> >blow your toenails off) for an interesting treatment, especially if you
> >grill them.
>
> > Sieggy
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