Recipe: Broiled Portabella Mushrooms with Nectar of Mango

Broiled Portabella Mushrooms with Nectar of Mango

PER PERSON:
1 Portabella mushroom, 4-6-inches
2 jars or cans (6 oz each) mango slices in water-based syrup
1/2 cup whole baby carrots, peeled and washed
olive oil
ground thyme
fresh ground black pepper
ground Paprika,
salt to taste

Marinade mushrooms:
Two hours before cooking, remove stems from mushrooms and lay caps gill side up in a shallow pan.

Drain syrup from the mango slices and pour syrup over mushrooms, allowing syrup to flow into gills. Slice stems lengthwise and brush with mango marinade. Slices should be thick, not thin. Cover and let stand at cool temperature for two hours.

Move mushroom caps and stems to a flat roasting pan. Begin with gill side up (towards flame). Sprinkle with ground thyme. *Broil for approximately six minutes, gills towards flame.

Remove mushrooms from broiler and turn. Quickly brush top of mushroom caps and stems with olive oil. Sprinkle liberally with ground thyme. Grind black pepper over mushrooms. Sprinkle liberally with paprika.

Return mushrooms to broiler, top of caps toward flame. Broil 6 minutes. (The broiling time will depend on the type of broiler used. These instructions assume an overhead, gas flame broiler with the mushrooms about four inches from the flame.)

While the mushroom broils, steam baby carrots to taste. If fats are not a problem, melt some butter, puree a slice of mango, work into melted butter and pour over carrots just prior to serving.

On a large platter, arrange the broiled Portabella mushrooms in the center. To one side, stack the steamed baby carrots. To the other side, lay the mango slices and serve.