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    from "Vegetable Love" by Barbara Kafka and Christopher Styler

    Try to find caps of the same size. If they're unavailable, don't worry; the size (diameter) of the caps will not affect the cooking time.

    Partner these with steak. For a quick dinner, put them on toasted country-style bread for a smashing first course or use them as part of a vegetable dinner medley. Vary the flavor of the marinade by adding two teaspoons of chopped fresh herbs. A combination of thyme, oregano and savory works well, as do sage and parsley. Consider dropping in two teaspoons of sherry vinegar, or tarragon vinegar mixed with chopped tarragon.

    Serves 4 as a side dish

    4 Portobello mushrooms (3/4 to 1 pound), caps wiped clean
    6 cloves garlic, smashed, peeled and roughly chopped
    1/2 cup olive oil
    1 teaspoon kosher salt
    Freshly ground black pepper to taste

    Print recipe

    Using a small kitchen knife, cut the stems off the mushroom caps. (Reserve the stems in the refrigerator in a sealed plastic bag or container for stock, if desired.)
    Put the garlic in a blender with 2 tablespoons oil. Blend until smooth. Scrap down the sides with a rubber spatula. Add the remaining 1/4 cup oil, the salt and pepper. Blend until smooth.
    Put the mushrooms in a 12 x 8 x 1 1/2 inch roasting pan. Using the spatula, scrape all the garlic purée into the pan. Rub the purée onto both sides of each mushroom cap. Leave to marinate for at least 30 minutes, or up to 5 to 6 hours, turning occasionally.
    Place a rack on the second level from the bottom of the oven. Preheat the oven to 500°F.
    Arrange the mushrooms in the pan, stem sides down, so that they touch as little as possible. Roast for 6 minutes. Turn. Roast for 6 minutes more. Serve warm or at room temperature.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Portabella Mushrooms, Large - $4.99/lb
     Farm Fresh, Lg
      Garlic - $3.99/lb
     Farm Fresh, Med
    Optional Ingredients
      Columela Vinagre de Jerez Sherry Vinegar - $6.49/ea
      Tarragon - $1.99/ea
     Farm Fresh
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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