World renowned. Washington grown.
Grilled Marinated Portobello Mushroom with Fresh Tomato Salsa
Marinade Ingredients
- 4 large Portobello mushrooms
- ¼ cup Columbia Crest Merlot
- ¼ cup Extra virgin olive oil
- 2 Tbs. Balsamic vinegar
- 1 Tbs. soy sauce
- 2 cloves garlic, minced
- 1 Tbs. chopped fresh thyme
- 2 Tbs. chopped fresh Italian parsley
- ¼ tsp. dry mustard
- ¼ tsp. paprika
- ½ tsp. sugar
- salt and pepper to taste
Preparation
Whisk all the ingredients together (minus the mushrooms) and season with salt and pepper. Pour over the mushrooms and marinate for at least 30 minutes, turning often to coat the mushrooms. Grill over medium high heat, basting with the marinade as the mushroom cook. Slice and serve with the tomato salsa.
Salsa Ingredients
- 3 large red tomatoes, cored and diced to ½ inch
- ¼ cup red onion, diced to ¼ inch
- 3 green onions, chopped
- 2 Tbs. chopped fresh basil or parsley
- 1 Tbs. red wine vinegar
- 2 Tbs. extra virgin olive oil
- pinch of sugar
- salt and pepper to taste
Preparation
Toss tomatoes, onion, olive oil and vinegar together and season with salt and pepper. Add sugar if needed. Let the salsa marinate at room temperature for at least one hour. Add the fresh herbs just before serving.
Wine Suggestions: Columbia Crest Grand Estates Chardonnay