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Marinated Portobello Mushrooms

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A healthy start to the New Year means eating the best of fresh seasonal vegetables and discovering unique yet simple ways to prepare foods that entice throughout the year. In the winter when your vitamin and mineral supply gets depleted, this dish replenishes your body's needs. Comforting and warming, the mushrooms impart a robust flavour and the essence of the marinade in a fresh new taste.

A healthy start to the New Year means eating the best of fresh seasonal vegetables and discovering unique yet simple ways to prepare foods that entice throughout the year. In the winter when your vitamin and mineral supply gets depleted, this dish replenishes your body's needs. Comforting and warming, the mushrooms impart a robust flavour and the essence of the marinade in a fresh new taste.

2 large Portobello mushrooms
2 Tbsp (30 ml) extra-virgin olive oil, for frying

Marinade:
2 cloves garlic, sliced
1 tsp (5 ml) fresh cilantro, chopped
1/4 cup (60 ml) balsamic vinegar
1/4 cup (60 ml) extra-virgin olive oil
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) fresh rosemary, chopped
Sea salt and fresh ground pepper, to taste
Pinch chili flakes

Thoroughly wipe clean the mushrooms with a paper towel, cut off the stems and scrape out the inside black parts with a spoon. Don't wash the mushrooms as they will absorb water. (Keep the stems use them in a soup or pasta.)

In a bowl, whisk together marinade ingredients. Add mushrooms, cover and let sit for four hours, turning every two hours.

In a frying pan, heat oil over medium heat and fry the mushrooms, pressing them flat and turning once so that all surfaces are browned. Remove from heat, cut into slices and serve with a crisp green salad.

Source: alive #219, January 2001

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