Pan Roast Portabella Mushrooms With Dijon Vinaigrette Asiago Cheese Recipes

Steps:

• Preheat an oven to 375 degrees.
• Carefully remove the stems from the mushrooms.
• Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
• Heat 2 tbsps.
• of the olive oil in a heavy ovenproof skillet.
• Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
• Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
• While the mushrooms are roasting make the vinaigrette.
• In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
• Whisk together and leave at room temperature until the mushrooms are cooked.
• Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
• Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
• Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.