I adore mushrooms – Portabella mushrooms are hearty and the perfect platform for my salad tower you see here. It’s fancy without being too rich with the ingredients and super simple to make!
Makes – 2 Servings
(Ingredients) – (2) Large Portabella Mushrooms, (4) Slices of Prosciutto Crudo, (1) Large Ball of Mozzarella Fresca, (1) Large Tomato, (4) Large Fresh Basil Leaves, Balsamic Vinegar, Olive Oil, Salt, Soy Sauce, Sugar
Directions – Mushrooms
– Soften the Portabella Mushrooms by cooking on low heat in a pan with tablespoon of olive oil and ½ cup of red wine.
– Season mushrooms with a sprinkle of salt and pepper.
– Keep covered and turn over mushrooms periodically as they soften.
– You want the mushrooms cooked through but not soggy.
– Be gentle with them as they may be fragile when soft and you want to keep them whole.
Directions – Balsamic Glaze *(Good to do while mushrooms are softening)
– Take ½ Cup Balsamic Vinegar and combine with 1 teaspoon sugar and 1 tablespoon soy sauce.
– Bring to boil and reduce heat to low and simmer (stir frequently) until thick and syrupy, about 20 minutes. Remove from heat and let cool.
Directions – Tomato
– Cut the tomato into (4) ½” thick pieces – discard or save leftover pieces for your future use.
– Toss the tomato pieces in 1 tablespoon of olive oil and a pinch of salt.
* Be sure to use the middle parts of the tomato not the tops or bottoms.
Directions – Mozzarella
– Cut the mozzarella into (4) ½” thick pieces – save the leftover pieces for your future use.
Directions – Build the Tower
– Place mushroom on the plate – do not take any of the juices from the pan.
– Place on top one piece tomato.
– Place on top one piece mozzarella.
– Place on top one folded piece prosciutto.
– Place on top one basil leaf.
– Repeat steps 2 through 5 & then top tower with drizzle of balsamic glaze.
– Repeat all steps for the second tower.
* You can swap out the mozzarella for thin slices of ricotta salata and the red tomatoes for yellow ones.
* Also feel free to try a flavor infused olive oil instead of the balsamic glaze.
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