Last Saturday I picked up some of the most gorgeous mushrooms I’ve ever been associated with from Pearl Farmers Market. They were picked on Friday and in perfect condition. Sometimes grocery store portobellos are all sad and wilty by the time you get to them, they have slimy gills etc. But not my gorgeous portobellos!
I decided that I didn’t want to gussy them up too much, so I opted to marinate for an hour in olive oil, red wine vinegar, salt, pepper and a bit of fresh thyme.
pretty yes?
I can’t help myself
Ok I’m done with the gratuitous mushroom photography now…
After marinating I popped them in the broiler on high (about 10 inches from the flame) for 20 minutes. After letting them cool to room temperature I topped each mushroom with a handful of peppery arugula, some chevre crumbles and then dressed with a drizzle of olive oil.
A super simple, clean, refreshing summer salad. You must give this one a try. Vegetarians could enjoy this as a main course paired with a bulgar or quinoa pilaf.
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This is totally my kinda dish. My guy doesn’t like mushrooms (BOOOOO…..) so I no longer eat them as much as I want to. This makes me want to run out for portobellos right now. (I haven’t seen any at the Dallas Farmers Mkt, by the way… lucky you!)
Mental note: Don’t read this blog when hungry. Those mushrooms look delicious!
Glad to see you guys are still enjoying the market. We had brunch there for my birthday a few weeks ago and it rocked. Take care …
Salads are so great in the summer!
Gorgeous! I’m a fan of the ‘shrooms; the legal variety, I should clarify.
Didn’t know they were doing a farmer’s market down by Pearl Brewery; I’ll have to check it out sometime when I’m in town.
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