Vennison-Topped Portabello Caps

by Damian Monticello

Servings: 4 servings

INGREDIENTS

4 portabello mushrooms (5 inches or larger)
1/2 cup balsamic vinegar
1/3 cup molasses
1/2 cup olive oil
1 beefsteak tomato, sliced
1 can sliced black olives
1 tube goat cheese
1 lb. venison steak
Salt and pepper, to taste

INSTRUCTIONS

Clean the portabello caps, removing the stems. Set aside in a large glass or metal pan. In a sauté pan heat 1/2 cup olive oil and 1/2 cup balsamic vinegar to a boil. Mix in approximately 1/3 cup molasses. Stir until well blended. Return to a boil. Pour mixture over mushroom caps. Cover pan tightly with plastic wrap and refrigerate for 2 hours.

Cut the venison into thin slices. Season with salt and pepper. Sear each slice in a sauté pan that has been coated with 2 tablespoons olive oil. DO NOT OVERCOOK.

To assemble, place each mushroom cap gill side up on a broiler pan. Place a slice of tomato on the mushroom. Next add 4 ounces of the seared venison. Top with 1 tablespoon black olives. Crumble goat cheese on top. Place under broiler for 5-8 minutes or until the cheese starts to turn golden brown.

CHEF COMMENTS

This is a recipe I came up with when I had some venison steaks my grandfather sent and I had no idea of what to do with them.

If you don\'t have venison, you can substitute lamb or a high quality beef.

Tagged: appetizers, mushroomappetizers add tags

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