Portobella Mushroom Tartare

Yield: 2-1/2 Quarts

Portobella mushroom caps6 lb.
Extra virgin olive oil, divided3/4 cup
Salt, divided1 Tbsp.
Black pepper, ground, divided1-1/2 tsp.
Shallots, finely minced1-1/2 cups
Garlic, roasted, mashed1/3 cup
Chives, fresh, chopped1/3 cup
Tarragon leaves, fresh, chopped1/3 cup
Balsamic vinegar1/3 cup
Arugula, washed, trimmed2 cups
French bread, sliced, toasted1/4 loaf
Cherry tomatoes, halved, oven roastedAs needed
VinaigretteAs needed
Wild mushroomsAs 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.

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