Paillard of Portobello Mushroom Glazed With Balsamic Vinegar

1. 1

   In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt.

2. 2

   Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.

3. 3

   Preheat the broiler.

4. 4

   Transfer mushrooms to a baking pan that has sides at least 3/4-inch high and is large enough to hold the mushrooms in a single layer.

5. 5

   Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.

6. 6

   Transfer the mushrooms to a platter and keep warm.

7. 7

   Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup.

8. 8

   Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.