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Eggfest Grilled Mushroom recipe

MarkMark Posts: 295
edited 4:32PM 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]


  • TeslamaniaTeslamania Posts: 144
    =Mark,[p]Those were some great mushrooms. Thanks for posting the recipe. It was a great day, wasn't it!

  • GretlGretl Posts: 670
    Seeing the picture is making me hungry! Those were the BEST mushrooms! I'll definitely make that recipe often. Thanks, Mark and Rich, for attending the EggFest 2000.

  • MarkMark Posts: 295
    Was quite an event. Am glad the weather guessers were totally off the mark! It was perfect!

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