Preparation / Directions:
1 Portabella mushroom per person -- (4 to 6)
1 Jar mango slices in water-based syrup -- (26 oz)
1 Whole baby carrots -- peeled, washed
olive oil
ground thyme
fresh ground black pepper
ground Szeged paprika (Szeged is top
quality)
salt to taste
FULL TITLE: A Platter of Broiled Portabella Mushrooms with Nectar of
Mango and
Nubile Carrots
Step 1: Marinade
Two hours before cooking, remove stems from mushrooms and lay caps gill
side up in a shallow pan. Drain syrup from the mango slices and pour
syrup over mushrooms, allowing syrup to flow into gills. Slice stems
lengthwise and brush with mango marinade. Slices should be thick, not
thin. Cover and let stand at cool temperature for two hours.
Step 2
Move mushroom caps and stems to a flat roasting pan. Begin with gill
side up (towards flame). Sprinkle with ground thyme. *Broil for
approximately six minutes, gills towards flame.
Step 3
Remove mushrooms from broiler and turn. Quickly brush top of mushroom
caps and stems with olive oil. Sprinkle liberally with ground thyme.
Grind black pepper over mushrooms. Sprinkle liberally with paprika.
Return mushrooms to broiler, top of caps toward flame. *Broil 6 minutes.
*(The broiling time will depend on the type of broiler used. These
instructions assume an overhead, gas flame broiler with the mushrooms
about four inches from the flame.)
Step 4
While the mushroom broils, steam baby carrots to taste. If fats are not
a problem, melt some butter, puree a slice of mango, work into melted
butter and pour over carrots just prior to serving.
Step 5
On a large platter, arrange the broiled Portabella mushrooms in the
center. To one side, stack the steamed baby carrots. To the other side,
lay the mango slices and serve.
Camille's Veranda Dining Room
A recipe from Chef Steffen Reinhard of Newport Bay's world-famous
Camille's Veranda, dedicated to creating exciting new tastes using
regional foodstuffs. From Chef Steffen:
More than 2,000 varieties of mushrooms grow in the Pacific Northwest,
many of them edible. Chef Steffen has chosen the Portabella Mushroom for
a delightful December surprise. Broiled, the giant Portabella has the
texture of steak and lends itself to a host of herbs, spices and
marinades. Chef Steffen chose thyme, paprika and freshly ground p
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