Fratelli Perata Winery

Grilled Portobello Mushrooms on Baguette with Red Pepper Puree

Adapted from Gourmet Magazine


5 tablespoons balsamic vinegar
6 large garlic cloves, minced
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1/4 cup to 1/2 cup olive oil to taste.

1 1/2 pounds fresh Portobello mushrooms

Gorgonzola butter

2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature
1 tablespoon unsalted butter, softened

Red pepper vinaigrette

1 roasted red bell pepper, roasted, stem, seeds and skin removed.
1 tablespoon white-wine vinegar
1 tablespoon water
2 tablespoons extra-virgin olive oil

Four 1/2-inch-thick slices crusty bread, cut diagonally from a large loaf

Mix all the marinade ingredients except the mushrooms. Trim the mushrooms by removing the caps (they can be twisted out) or by trimming them flat to the mushroom cap (this latter is a bit better).

Using sealable plastic bags, marinate the mushrooms in the bags for several hours at room temperature, or overnight in the refrigerator. Depending on the size of the bags, you may need more than one. Turn the bags over from time to time to make sure the mushrooms are well marinated.

Mix the butter and Gorgonzola cheese. This is easily done in a small food processor, but can be done by mashing with a fork.

In a small food processor or blender, mix the red pepper vinaigrette ingredients until smooth. Salt and pepper to taste.

Grill one side of bread until golden, about 1 minute. Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.

Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. Remove and slice thin

Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. A mustard/ketchup squeeze bottles works really well when doing large quanties!

Addition note:  A thin slice of high quality proscuitto on top of the Gorgonzola butter is a very nice addition.

Serves 4 give or take