Rinse mushrooms in cold water and pat dry.
- 4 six-to-eight-inch Portobello mushrooms
- 2 tablespoons stone ground mustard
- 1/2 cup champagne vinegar
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 3 tablespoons garlic puree or eight cloves of peeled garlic
- 2 cups fresh basil leaves
- a pinch each of salt and pepper
- 1 cup canola oil
Place remaining ingredients, except canola oil, into a blender.
Blend on a medium speed, slowly adding canola oil until all is blended.
Pour marinade into a sealable, non-reactive container and add the
Turn to coat well, cover, refrigerate and allow to marinate overnight
for ultimate flavor.
Grill over a hot fire, two to three minutes per side, basting
with remaining marinade if desired.
Mushrooms will shrink somewhat when grilled.
Mushrooms can be served plain, or they make a delicious sandwich
on a whole wheat bun with a bit of mustard.
Leftovers from your cookout can be sliced up and tossed in a
Or try tossing them with some pasta --- add some fresh herbs like
basil or cilantro.
Apple cider vinegar may be substituted for the wine.
More or less salt can be added to taste.
Hot peppers can be added for flavor and heat.
In lieu of marinating overnight, mushrooms can be dipped in the
marinade and grilled immediately, and basted while grilling.
Feel free to add other vegetables to the marinade to grill, too,
such as onions, peppers, etc.