Roasted portobello mushrooms with balsamic vinegar glaze
I can’t normally find portobello mushrooms in Germany, but this week I got some from the American store in Ramstein. (Thanks Rowena!) I wanted to make something simple that really showcased the mushrooms, so I decided on this recipe from The Modern Vegetarian Kitchen by Peter Berley. The top side of the mushrooms are brushed with olive oil and then roasted at 400 F for 30 minutes. Then the mushrooms are sliced and tossed with a “vinaigrette” made from olive oil, garlic, reduced balsamic vinegar, salt, pepper, and fresh parsley. Read the rest of this entry »
The captious vegetarian 