Thursday, 06 May 2010
One of the simplest and most flavorsome of dips I enjoy is that of extra virgin olive oil and balsamic vinegar. I love dipping fresh and warm oven-baked breads in this liquid suspension-blend so much so that I get myself bloated with this often-complimentary appetizer gesture, even before the main course enters. I got playful one day and tried this dip-similar as my mushroom marinade.
Black stuff! But if you are into that extra virgin olive oil and balsamic vinegar concoction, you should love this! Imagine the mushroom sponging in the marinade and spurting out juice of deep earthy mushroom flavors. Caution: Do not put the entire mushroom in the mouth, it may just juicily explode, high on the sourish vinegar zang, tang and bang. Can you handle that?
Roasted Garlic-Onion Vinaigrette Portobello
Ingredients: 1 tsp finely minced garlic; 1 tbsp finely minced onion; 1 tsp balsamic vinegar (Note 1: if you do not have balsamic vinegar, you can try with Chinese black vinegar. I am suggesting this because many Chinese pantries do have Chinese black vinegar but not balsamic vinegar); 1 tbsp extra virgin olive oil; mix of dried herbs (basil, oregano); a tight squeeze of lemon for juice; 2 portabello mushroom caps (Note 2: Clean the caps with damp paper towels and set aside. Note 3: Cut 1-2 shallow slits at the top of the mushroom caps to allow better marination); pinch of salt, brown sugar and black pepper to taste.
Directions: Prepare the dressing - garlic, onion, vinegar, olive oil, herbs, lemon juice in a bowl, mixing well. Then pour the dressing over the mushrooms on a wide open foil (or parchment paper), then marinade the mushrooms thoroughly with dressing. Pinch of salt, pinches of black pepper, and a tiny bit of brown sugar. Preheat oven about 350degF and roast marinated mushrooms for about 20 - 30 minutes till mushrooms are cooked through and tender. (Note 4: If you have a toaster oven, you can also do so at lower temperature e.g "Bake" dial-function and roast it longer)
I wonder if balsamic marinade is good for fresh morels. Cos' you know what? I have not tried morels before and would love to!
Are you a mushroom fan? What about balsamic vinegar and olive oil?