Eggfest Grilled Mushroom recipe

Mark

<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]

Teslamania

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

Gretl

=Mark,
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.
Cheers,
Gretl

Mark

Was quite an event. Am glad the weather guessers were totally off the mark! It was perfect!