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|
|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.