Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings Recipe

Name: Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baking potato, scrubbed; olive oil for brushing the potato; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; salt and pepper to taste; 6 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh herbs (such as thyme, rosemary, chives, etc.); 1 teaspoon minced garlic; 4 medium portobello mushrooms, the stems discarded and the caps wiped clean with a damp paper towel; 4 cups loosely packed mesclun or other lettuce

Servings: persons

1 baking potato, scrubbed
olive oil for brushing the potato
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
6 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh herbs (such as thyme, rosemary, chives, etc.)
1 teaspoon minced garlic
4 medium portobello mushrooms, the stems discarded and the caps wiped clean with a damp paper towel
4 cups loosely packed mesclun or other lettuce

1
Slice the potato very thin using a mandoline or other hand-held slicer.
2
Brush a baking sheet with oil and arrange the slices in a circle, overlapping them slightly on the sheet.
3
Brush the potato rings lightly with the oil and bake them in a preheated 375 F oven for 10 to 15 minutes or until they are golden.
4
Transfer them carefully to paper towels to drain and sprinkle with salt to taste.
5
In a bowl whisk together the vinegar, mustard and salt and pepper to taste.
6
Slowly whisk in the oil and then add the herbs and garlic.
7
Arrange the mushrooms in one layer in a jelly roll pan and sprinkle half the dressing over them.
8
Let them marinate for 30 minutes at room temperature.
9
Roast the mushrooms in the preheated oven for 10 to 15 minutes or until tender.
10
Slice thin on the bias.
11
Toss the mesclun with the remaining dressing and mound one fourth of the salad on each of 4 plates.
12
Fan out the mushroom slices on top of the salad and top each plate with a potato ring.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 baking potato, scrubbed, olive oil for brushing the potato, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings

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