Grilled Herbed Mushrooms In Cold Tomato Dressing

Course : Grilling
Serves: 4
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1 pound large button mushrooms wiped clean
1 cup olive oil
4 cloves garlic
1 teaspoon red pepper flakes -- crushed
1 tablespoon fresh parsley -- chopped
1 tablespoon fresh cilantro or basil (chopped)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
-----cold tomato dressing-----
3 medium tomatoes -- peeled, seeded and chopped
3 small shallots -- minced
1/4 cup sherry wine vinegar
1/4 cup tomato juice
1/4 cup extra virgin olive oil
1 medium lime -- juiced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or- basil

Preparation / Directions:

This Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking. Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature. Source: Cecilia De Castro of Ma Cuisine "The Ma Cuisine Cooking School Cookbook", by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal

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