Portobello Spread

Name: Portobello Spread
Yield: makes 4 to 8 servings
Ingredients: 1 pound portobello mushrooms, stems discarded and caps cleaned; 1 pound ripe tomatoes, preferably plum, cored, seeded, and chopped; 2 garlic cloves, minced; 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried; 3 tablespoons fresh lemon juice, or to taste; 1/4 cup extra virgin olive oil; Salt and black pepper to taste

December 14, 2011

It’s not entirely clear that this preparation originated in Italy, since portobellos pretty much surfaced (no pun intended) at the same time throughout most of the Western world; but at least it’s an Italian-style preparation. In any case, while we are accustomed to eating these large, dark, meaty mushrooms grilled or sautéed, they are also excellent served raw, as they are here, on Crostini (page 41) or in a salad.

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