I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Marinated Grilled Portobello Mushrooms

6 oz. fresh Portobello mushrooms
Season with salt, pepper, and olive oil to taste
Grill four minutes on each side with lid closed or until soft.  Slice into 2 inch slices.  Marinate one hour before serving.
 
Marinade:

3 oz. extra virgin olive oil
1 tsp. chopped fresh parsley
2 Tbsp. balsamic vinegar
1 tsp. fresh lime juice
1 clove garlic, minced
1 small shallot, chopped
1 sprig fresh rosemary, minced (1 tsp.)

We tried these mushrooms out on my sister, Carolyn Cave, and her husband, Paul, one Saturday afternoon when we were in a cooking frenzy.  We grilled thick slices of french bread, spread them with pesto and a thin slice of fresh tomato, then topped them with the mushrooms and a little marinade. Spectacular!  They'd also be good served on buns with lettuce and tomato like veggie hamburgers. 
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