- Nathan Myhrvold born (1959)
Red Wine-Soaked Portobellos Recipe
- 2 large portobello mushrooms
- Olive oil
- Salt, to taste
- Pepper, to taste
- ¾ cup of red wine (preferably one with dark fruit notes)
- Juice of half a lemon
- ¼ cup Worcestershire sauce
- ¼ sherry vinegar
- Chives, finely diced, for garnish
These big, juicy mushrooms are a wonderful accompaniment to your favorite straight-off-the-grill fare.
Drizzle the mushrooms with olive oil and season generously on both sides with salt and pepper. Place them in a shallow dish and cover with red wine, lemon juice, Worcestershire sauce, and sherry vinegar. Use a spoon to mix the marinade and make sure all the liquid ingredients are fully integrated. Then, baste the mushrooms with the marinade and let them soak for about 15-20 minutes on each side.
When ready, grill the mushrooms over high heat for about 2 minutes on each side, maybe a little less depending on your grill. To serve, garnish with diced chives.