Yield: 2-1/2 Quarts
Portobella mushroom caps 6 lb.
Extra virgin olive oil, divided 3/4 cup
Salt, divided 1 Tbsp.
Black pepper, ground, divided 1-1/2 tsp.
Shallots, finely minced 1-1/2 cups
Garlic, roasted, mashed 1/3 cup
Chives, fresh, chopped 1/3 cup
Tarragon leaves, fresh, chopped 1/3 cup
Balsamic vinegar 1/3 cup
Arugula, washed, trimmed 2 cups
French bread, sliced, toasted 1/4 loaf
Cherry tomatoes, halved, oven roasted As needed
Vinaigrette As needed
Wild mushrooms As needed
On rack or broiler pan, place mushroom caps, rounded side down; drizzle with 6 tablespoons olive oil. Sprinkle with salt and pepper. Broil until mushrooms are tender, reserving any mushroom juice. Cool mushrooms.
Finely chop mushrooms. In bowl, combine mushrooms, shallots, garlic, chives, tarragon, vinegar, reserved juice, remaining 6 tablespoons olive oil, salt and pepper; cover and refrigerate until cold.
Serve on grilled bread with arugula. Toss 2 ounces split oven-roasted cherry tomatoes in 1/2 ounce vinaigrette. Grill 1/2 ounce wild mushrooms. Arrange tomatoes and mushrooms on arugula.
