Portobello Mushroom salad Portobello mushrooms, a.k.a. "vegetarian meat," give off a meaty taste. Cooking makes them more digestible and palatable, and concentrates flavor by driving off the mushroom natural moisture. Ingredients 1 package romaine lettuce 1 box grape tomatoes 1 box onion garlic croutons 1 handful slivered honey glazed almonds 4 Portobello mushrooms sliced Cut off mushroom stems and discard. Dice heads of mushrooms. Grease pan with oil. Put mushrooms in and sprinkle with salt and pepper. Cover pan and bake at 350 for 20 minutes. Toss salad ingredients together with the Portobello mushrooms. Dressing 1/3 C. Oil 1/4 C. Vinegar 1/4 C. Sugar 1/4 tsp. Mustard 1/4 C. Ketchup 1 fresh garlic clove crushed 1/2 tsp. Salt 1/4 tsp. Paprika Combine dressing ingredients and chill. Pour over salad before serving.
(`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
