Grilled Portobello Mushroom With Chimichurri Sauce
Porobello Mushrooms, slicedOlive OilSaltChimichurri1/2 cup cilantro, chopped1/2 cup Italian parsley, chopped2 cloves garlic, chopped1/4 olive oil1/2 cup red wine vinegar1 tsp red pepper flakes1 tsp cuminSalt to taste
Toss sliced mushrooms with olive oil season with salt. Grill on both sides. In a bowl, whisk vinegar and olive oil together, combine chopped herbs, garlic, red pepper flakes, cumin and salt. Serve with grilled mushrooms.Typically chimichurri is blended in a food processor, but I opted for a more “rustic” (lazy?) approach. It can be used as a marinade as well – tofu or vegetables anyone?
Saturday, July 16, 2011