with Fresh Tomato Salsa
Yield: 4 servings
Prep Time: 30 minutes and 30 minutes to marinate
Cook Time: 15 minutes
Wine Suggestion: Columbia Valley Merlot, Horse Heaven Vineyard Sauvignon Blanc, Columbia Valley Syrah
4 large Portobello mushrooms
¼ cup Columbia Crest Merlot
¼ cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
2 cloves garlic, minced
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
¼ tsp dry mustard
¼ tsp paprika
½ tsp sugar
salt and pepper to taste
Whisk all the ingredients together and season with salt and pepper. Pour over the mushrooms and marinate for at least 30 minutes, turning often to coat the mushrooms. Grill over medium high heat, basting with the marinade as the mushrooms cook. Slice and serve with the tomato salsa.
3 large red tomatoes, cored and diced to ½ inch
¼ cup red onion, diced to ¼ inch
3 green onions, chopped
2 Tbsp chopped fresh basil or parsley
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
pinch of sugar
salt and pepper to taste
Toss tomatoes, onion, olive oil and vinegar together and season with salt and pepper. Add sugar if needed. Let the salsa marinate at room temperature for at least one hour. Add the fresh herbs just before serving.
