PEP­PER- CRUSTED MUSH­ROOM STEAKS

Style at Home - - Food -

SERVES 4

½ cup ex­tra-vir­gin olive oil ¼ cup soy sauce ¼ cup bal­samic vine­gar 2 shal­lots, chopped 2 tbsp minced gar­lic 2 tbsp dried basil 4 tsp dried pars­ley ½ tsp freshly ground black pep­per ¼ tsp smoked pa­prika 4 por­to­bello mush­rooms Place the oil, soy sauce, vine­gar, shal­lots, gar­lic, basil, pars­ley, pep­per and pa­prika in a blender. Blend un­til the mix­ture is fully com­bined and the shal­lots are puréed. Place the mush­rooms in a re­seal­able plas­tic bag. Pour the mari­nade over the mush­rooms un­til they’re com­pletely cov­ered. Seal the bag and re­frig­er­ate for 1 hour or up to overnight.

Pre­heat a bar­be­cue or grill pan to 400°F. Re­move the mush­rooms from the mari­nade and place them on the hot grill, cap side down. Dis­card the re­main­ing mari­nade. Cook for 8 min­utes on each side or un­til the mush­rooms are golden and the juices are re­leas­ing. Re­move the mush­rooms from the grill and let stand for 3 min­utes be­fore serv­ing.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.