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Portabello Mushroom Salad

by The Black Forest, Chef: George Ettwein

1 large portobello cap, peeled and sliced 1/4 in.
1/2 roasted red pepper thinly sliced
2 tsp freshly chopped garlic
Salt and pepper to taste
red wine to deglaze
Raspberry vinaigrette (another show)
your choice of mixed greens and how much
Granny Smith apple slices
as much gorgonzola cheese as you like
Roasted sweet and salty walnuts or whatever else YOU like
  • Simply brown the garlic in olive oil (lightly)
  • Add roasted peppers and mushroom slices, saute until mushrooms are tender and deglaze with red wine.
  • Reduce for half a minute and add viniagrette and greens, toss once and place in bowl.
  • Garnish with remaining ingredients and ENJOY!

Serves 2


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