3 tbsp. balsamic vinegar
3 garlic cloves, minced
1-1/2 tsp. Fresh Thyme, minced
1/2 cup olive oil
1-1/2 lbs. Portobello mushrooms,
18 to 24 Fresh Arugula leaves, trimmed,
washed thoroughly, and spun dry.
In a small bowl whisk together vinegar, garlic, Fresh Thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking until dressing is emulsified.
In a large resealable plastic bag drizzle dressing over mushrooms and seal. Marinate mushrooms at room temperature, turning once or twice, 1 hour.
Heat a well-seasoned ridged grill pan over moderate high heat until hot and grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until tender. Transfer mushrooms as cooked to a platter and keep warm, covered with foil.
Divide Fresh Arugula amoung 6 plates. Slice mushrooms thin and serve over rice or ?
Serves 6 as a first course.