Broiled Portobello Mushroom Salad
These mushrooms are known for their meaty texture and, although I am broiling them, they are even better grilled.

Ingredients:
0ne-eighth cup balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon minced garlic
1 teaspoon Tony Chachere's
Creole Seasoning
one quarter teaspoon hot sauce
one-half cup olive oil
4 Portobello mushrooms caps
1 cup water
1 tablespoon Dijon mustard
one quarter teaspoon salt
assorted salad greens
for two large dinner salads


Directions:
1. Preheat oven broiler.
2. In a bowl, combine balsamic vinegar, tarragon, garlic, Creole seasoning and hot sauce and whip together.
3. Slowly add one quarter cup olive oil until completely incorporated. Add mushrooms and marinate for 30 minutes at room temperature.
4. Place marinade and mushrooms bottom side up in a baking dish and broil in oven for five minutes. Flip mushrooms and broil for an additional 2 minutes.
5. Remove mushrooms from oven, place on a plate and keep warm. Pour water into hot baking dish, scrape juices from bottom and pour reserved liquid in a bowl and allow to cool slightly.
6. Into reserved liquid whip in mustard and salt. Then slowly whip in remaining olive oil and chill.
7. Slice broiled mushroom caps and place on 2 plates that have been lined with assorted greens and top with dressing.
Yields 2 entree salads

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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