👥8 people
⏲️10m
🕐20m
🍽️starter
Marinating your mushrooms before cooking them adds extra flavor.
Ingredients
- 24 ounces 4” Portobello mushrooms, cut into 3rds lengthwise
- For The Marinade:
- 5 thyme sprigs
- 1 tbsp garlic, minced
- ¼ cup black vinegar
- ¾ cup Extra virgin olive oil
- 4 ounces arugula
- 6 ounces old Tomme cheese
- ¼ cup toasted cashews
- ½ tsp cumin
- ½ tsp parsley, chopped
- 1 tsp salt
Method
- For The Marinade: Add garlic and black vinegar to a blender. Slowly drizzle in extra virgin olive oil. Add mushroom to a ziplock bag and pour vinegar over mushrooms. Add a few sprigs of thyme to the bag. Seal airtight and let marinate flipping the bag every 1 hr for 4 hrs or up to overnight.
- Preheat the flat top to 375 F. Strain the mushrooms, retaining the liquid and all small pieces of mushrooms and removing the thyme sprigs. Blend any small pieces into the marinade. Place the mushrooms on the flat top and cook till good golden brown is achieved throughout the mushrooms.
- Meanwhile, toss the arugula with reserved dressing and pulse the cashews in a pepper grinder adding in the spices and mixing well.
- Once the mushrooms are golden brown, remove from the flat top and season with salt and pepper. Serve with tossed arugula and finish with spiced nut mixture.
