Caesar salad with portabella mushrooms
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Caesar salad with portabella mushrooms
  Salad    Mushrooms  
Last updated 6/12/2012 1:11:48 AM. Recipe ID 39455. Report a problem with this recipe.
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      Title: Caesar salad with portabella mushrooms
 Categories: Salad
      Yield: 6 Servings
      3    Whole Portabella mushrooms
    1/2 c  Extra virgin olive oil
           -(divided use)
      2 tb Egg substitute
  1 1/2 ts Coarse-grain mustard
  1 1/2 ts Anchovy paste
      2 tb Balsamic vinegar
      2 tb Fresh lemon juice
      1    Clove garlic; chopped very
      1    Clove garlic; cut in half
           -(divided use)
    1/4 c  Vegetable oil
      1 ts Fresh thyme
    1/4 c  Finely grated Parmesan
           Salt and freshly ground
           -black pepper
      3    Heads Romaine lettuce
  1 1/2 c  Plain croutons
  Brush mushrooms with some of the olive oil and broil, gills up, 6
  inches from the heat for 10 minutes. Cool, slice and reserve.
  While broiling, make the dressing: Whisk together egg substitute,
  mustard, anchovy paste, vinegar, lemon juice and chopped garlic.
  Start adding vegetable oil and remaining olive oil a drop at a time
  until an emulsion forms (the oil no longer floats on top and is
  incorporated into the liquids). Then pour in oils in a steady stream
  until all is incorporated. Stir in thyme and cheese. Season to taste
  with salt and pepper.
  Remove leathery outer leaves of romaine and discard or reserve for
  another use. Rinse the more tender leaves, core and pat with paper
  towels to dry. Cut into bite-size pieces. Rub inside of bowl with cut
  garlic clove and add lettuce. Toss. Add the mushrooms and about 1 cup
  of the dressing. Toss again with the croutons. Let stand 10 minutes
  before serving. Makes 6 servings.
  NUTRITIONAL ANALYSIS: Each serving contains 377 calories, 37 g fat (74
  percent of calories from fat), 3 mg cholesterol and 635 mg sodium.
  NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other
  menu items and a countdown for a sit-down dinner.
       18    OCT 95

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Recipe ID 39455 (Apr 03, 2005)

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