- Prep Time
- 8 ServingsServings
- 12 Portobello mushrooms
- Olive oil
- Salt and pepper
- 16 ounces mesclun greens
- 3 tablespoons extra virgin olive oil
- Coarse salt and pepper
- 2 tablespoons lemon juice
- 1 1/2 cups balsamic vinegar
- 1 tablespoon honey
Prepare mushrooms. Heat a griddle or a grilling pan over medium heat. Brush mushrooms with olive oil, season with salt and pepper, and sprinkle with thyme. Place in the pan topside down for 2 to 3 minutes. If using a grill, make a crisscross marks by turning the mushroom 90°. Flip and cook for 2 more minutes.
Prepare salad. Toss greens with the olive oil, salt, pepper, and lemon juice.
Prepare balsamic reduction. Place the vinegar in a saucepan over medium-low heat. Simmer until vinegar is reduced by at least half or until it is thick and syrupy. Add honey and whisk to combine.
Cut mushrooms on the bias. Place a small amount of the salad on a plate and fan the mushroom on top. Drizzle with balsamic reduction.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now