Chardonnay Broiled Lemon-Garlic Mushrooms

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Chardonnay Broiled Lemon-Garlic Mushrooms

 

Ingredients

1 1/2 pounds of chunked or sliced mushrooms, variety your choice, variety

recommended (I'm going for oysters, portabellos, and truffles, if I can

find

them)

1/2+ cup Chardonnay

2 tbsp fresh lemon or lime juice

3 tbsp extra virgin olive oil

1 tbsp minced fresh tarragon or oregano (I think these will be too strong;

I'm going with dill)

1/2 grated lemon rind

 

Garlic paste rub

2 cloves garlic, smashed (mouth watering, stomach grumbling)

sea salt or kosher salt to taste

plenty of fresh ground black pepper

1/2 teaspoon sweet or smoked paprika

 

Preparation

Combine Chardonnay, lemon or lime juice, tarragon (or oregano or dill),

and

grated lemon rind in a small bowl. Let stand 5 minutes for flavors to

blend. Pour over mushrooms in a shallow glass dish. Marinate 4 minutes.

Remove mushrooms; reserve marinade.

 

Garlic Paste Rub: In a small bowl, blend garlic with salt, pepper,

paprika, and enough reserved marinate to get a " paste " consistency. Brush

over

the mushrooms. Discard remaining marinade.

 

Place mushrooms on an oiled broiler pan and cook in preheated broiler,

about 4 inches from heat, for about 1 1/2 to 2 minutes, stir and cook again

for

the same amount of time. Serve immediately with hot, cooked pasta (angel

hair recommended).

 

Prep time: about 20 minutes. Marinade time: about 4 minutes. Cooking

time: about 4 minutes. Makes 4 servings, but recipe can be doubled.

 

 

In Vino Veritas,

*´¨) Janis Abbe

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