FORAGE

Healthy Hint:

These are not plants, but fungi which sort of behave like plants. The cap and stem are actually the “fruit” or “flower” of the many colorful species. When foraging, beware the similarities between healthy and toxic species

(mushroomexam.com/mushroom_look_alikes.html)

Method

1. Preheat oven to 400 servings 2

2. Using a sharp paring knife, swiftly and evenly slide your knife around the tip of the mushroom’s rim.

3. Gently clean off impurities. Remove the stem without puncturing the bottom.

4. Coat gently in olive oil. Ignore the recipes out there suggesting that you brush on the oil. The “cuticle,” or outer layer of a mushroom’s skin is rather delicate, and it just doesn’t look as nice when portions of it are dented, scratched or scraped off.

5. Turn oiled mushroom caps upside down on a cookie sheet. Minimize any extra oil.

6. Roast for 7 minutes.

7. Remove. Turn right-side up.

8. Place a bunch of basil onto the center of each oiled cap. The basil’s natural oils will leave a fantastic note of freshness within the earthy ‘shroom. Spray lightly with oil.

9. Continue cooking for 5 minutes.

10. Check. If the center is becoming fully blackish in color, then take them out. Let cool.

11. Plate the portobellos onto beds of radicchio lettuce.

12. Slice the tomato with a focus on the two widest, thickest and even center slices. Place on top.

13. Slice your low fat mozzarella – preferably imported from Italy or made locally – by running your knife under cool water, and slide it through the cheese into thick even slices. Place on top.

14. Sprinkle the top with as much fresh basil as you like.

15. Drizzle with a simple balsamic vinaigrette if you prefer a thinner sauce. Or warm the vinaigrette for time in a pan on the stove if you want a thicker reduction.

16. Slice a small wedge to showcase the layers’ delicious beauty.