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Eggfest Grilled Mushroom recipe

MarkMark Posts: 295
edited November -1 in EggHead Forum
<p />This is pretty darn simple and has been a work in progress for a few years. I originally started with a jamaican style habanero jerk marinade, and eventually moved to a more southwestern style using the smoky flavor of chipotle chiles contrasting with the sweetness of the brandy. The Caesar salad dressing is just a simple base to make it more liquid and with some added flavor from the parmesan and spices.[p]1 Large bottle Newmans Own Caesar Dressing[p]1 12 to 14 Oz can of Chipotles in Adobo sauce[p]1/3 to 1/2 cup Brandy (I used B&B for a little extra sweetness)[p]Just whirr this mixture in a food processor for a minute till smooth[p]This will make about a litre of marinade, enough for a couple dozen destemmed porto caps.[p]Brush on both sides of portabellas and grill over a hot fire, turning and basting every minute or 2 until the gills start to bubble. It's advisabe to remain upwind of the smoke generated unles you desire relief from a pre-existing respiratory problem. The smoke can clear sinuses and such quite well...[p]


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