headkleaner

Another great easy recipe for a light lunch or as a side for a pleasant dinner on a hot summer day!

Serves 4

Time 35 minutes

Ingredients

• 2 heads Organic Portabello Mushrooms
• 1 clove garlic
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Organic thyme
• 1 tablespoon rubbed Sage
• 1 cups Organic diced tomatoes
• 1 peeled, seeded, diced Organic cucumber
• ½ cup chopped Organic red onion
• 1 Organic avocado 1/8″ slices
• ¼ cup chopped fresh Organic Parsley
• 2 Tablespoons Organic Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Thyme (fresh if you can source it)
• 1/2 teaspoon Rubbed Sage
• Course Sea Salt to taste

Process Slice the Portabellos into long pieces about 1/2″ wide. In a large pan (preferably iron) pour the olive oil in with the thyme and the sage over a low to medium heat. Allow the pan to heat up. While you are waiting, cut up the garlic then put it though a press. Place the crushed garlic into the pan and stir it around in the oil, be careful, burned garlic gets bitter! Place the mushroom into the pan and saute them slowly so they absorb the flavor. Flip them every 4 minutes or so and remember to move them around the pan as the center is always hotter than the outside edges.

While you are cooking, start slicing the avocado into thin slices and arrange them arrange the serving plate in a circle. Chop the red onion and the tomato into small pieces and place them in a bowl (de-seed the tomato if you wish). De-seed the cucumber and then cut it into small pieces and place it in the bowl as well.Close up

When the portabello’s are finished, cut them into small pieces and place them into the bowl with the onion, cucumbers and tomato’s.

Dressing In a separate bowl, combine the Olive oil, Balsamic Vinegar, Thyme, rubbed Sage and Sea Salt. Mix well and pour most of it into the other bowl. Chill till the Portabello’s cool and then remove and place in the center of the avocado arrangement on the place.

Serve Drizzle the remaining oil / vinegar over the dish, garnish with parsley and serve.

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