Recipe: Marinated Portabella Mushrooms for Lori

Marinated Portobollo (Portabella) Mushrooms
This recipe comes from Bob Neubauer

4 to 5 large portabella mushrooms, sliced 1/4-inch thick
3/4 cup extra-virgin olive oil
2 tb good Balsamic vinegar (or to taste)
2 cloves garlic finely minced
3 tablespoons chopped parsley
2 shallots, chopped
White pepper to taste
Salt to taste

In a large frying pan over medium-high heat, saut mushrooms with some of the olive oil for 2 to 3 minutes or until they are tender. Remove from heat. Arrange cooked mushrooms evenly in one or two layers in a large baking dish. In a small bowl, combine olive oil, Balsamic vinegar, garlic, parsley, shallots, white pepper, and salt; pour over mushrooms. In the refrigerator, marinate at least 4 hours or overnight. Serve either cold or at room temperature. Plate on individual salad plates as an appetizer with 3 slices on the bottom at a diagonal and another 3 slices on top in the opposite direction (makes an appealing diamond pattern). Drizzle some of the marinade over the top, making sure you get some of the shallot and garlic.