MARINATED PORTABELLA MUSHROOMS

In the UK we call portabellas “flat” mushrooms. A standard vegetable order from the royal kitchens would include so many boxes of “flats” and so many of “buttons.” This was, of course, before Antonio Carluccio introduced us to “wild mushrooms.”

4 large portabella mushrooms

½ cup olive oil

1 tablespoon Worcestershire sauce

2 tablespoons tarragon vinegar

2 tablespoons red wine (optional)

1 teaspoon finely chopped green onions

¼ teaspoon dried thyme

1 clove garlic, crushed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees. Peel the skin off the mushrooms to allow the marinade to seep into the flesh. Carefully remove the center stem out of the mushrooms. (This piece is too dense and the gills would be long cooked before this piece would be tender.) Then cut the mushrooms into halves on the bias for presentation purposes. Whisk together the olive oil, Worcestershire sauce, vinegar, red wine, green onions, thyme, garlic, salt, and pepper, and pour into a ziplock bag. Add the mushrooms, and marinate at room temperature for about 1 hour, turning the bag occasionally.

2. Place the mushrooms onto a baking sheet and cook in the center of the oven until tender, 15 to 20 minutes. Serve warm or at room temperature.

MAKES 4 SERVINGS