So there's this new recall on Salinas Valley lettuce, specifically Foxy brand lettuce. And what do we see this morning in the produce room at Costco? You got it, cases and cases of Foxy brand iceberg lettuce. Enough said.
Picked up a pack of portabellas and roasted them using this method from a recent Sunset issue. This works great, and I'm not a big portabella fan, but I love them this way. I've made them once before and both times laid them on top of some peeled garlic cloves which helped infuse them nicely. We skipped the parsley salad and had the mushrooms sliced thinly on slices of buttered La Brea Bakery Rustique bread, the only thing needed being salt and pepper. Here's the recipe as written:
Slow-Roasted Portabellas on Parsley Salad
The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way. Prep and Cook Time: 45 minutes.
4 portabella mushrooms, stems removed
1 tablespoon extra-virgin olive oil
2 cups flat-leaf parsley leaves
1 1/2 teaspoons good-quality balsamic vinegar
Coarse sea salt or kosher salt
Parmesan curls (use a vegetable peeler)
1. Preheat oven to 250°. Brush mushrooms with 1 tsp. olive oil and put, top side down, on a baking sheet. Bake until shrunken slightly, about 30 minutes.
2. In a medium bowl, toss parsley leaves with 1 tsp. oil and 1/2 tsp. vinegar. Add coarse salt to taste.
3. To serve, divide salad among four plates. Slice portabellas and arrange on salad. Drizzle with remaining olive oil and vinegar. Sprinkle with salt and add parmesan curls on the side.
Note: Nutritional analysis is per serving; Cholesterol data not available.
Yield: Makes 4 servings
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