Portobello Mushroom

Stolen on: June 23, 2004

Poached Artichoke Salad with Lemon-Garlic Vinaigrette

This is a 4-part recipe:
Artichoke Salad
Wine Bouillon
Portobello Mushroom
Parmesan Sauce

Click here to learn more about Co-Owner and Executive Chef Bryan Moscatello

Mirepoix
150 Clayton Lane
in the JW Marriot Hotel
Denver , Colorado
303.253.3000

Portobello Mushroom

Mirepoix

$8 on the menu at Mirepoix, $7.06 to make at home.

This is a 4-part recipe:
Artichoke Salad
Wine Bouillon
Portobello Mushroom
Parmesan Sauce

Portobello Mushroom Ingredients
1 Portobello mushroom
1 tbsp. truffle oil
Clean the mushrooms by removing the stem and cleaning the gills from the underside of the cap. Place the Portobello cap on a baking sheet and drizzle with the oil; season with the salt and pepper. Olive oil can be substituted when truffle oil is unavailable. Roast the cap in a 350 degree oven for 5-7 minutes. Allow to cool. Once cooled, cut the mushroom cap into 1” by 2” Rectangles.

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	Portobello Mushroom
	Mirepoix

	$8 on the menu at Mirepoix, $7.06 to make at home. This is a 4-part recipe: Artichoke Salad Wine Bouillon Portobello Mushroom Parmesan Sauce Portobello Mushroom Ingredients 1 Portobello mushroom 1 tbsp. truffle oil Clean the mushrooms by removing the stem and cleaning the gills from the underside of the cap. Place the Portobello cap on a baking sheet and drizzle with the oil; season with the salt and pepper. Olive oil can be substituted when truffle oil is unavailable. Roast the cap in a 350 degree oven for 5-7 minutes. Allow to cool. Once cooled, cut the mushroom cap into 1” by 2” Rectangles. For more recipes, go to www.archive.supermarketguru.com