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SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR

2 Portabella mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil

coriander leaves

1/2 capful very good balsamic vinegar
1/4 tsp Hungarian paprika for flavour
salt to taste

Whisk the sauce ingredients together Wipe the shrooms with a moist
towel and slice long. Chop the onions along the grooves.

Place whole peppers and tomatoes on a foil in a preheated oven at
broil. Keep turning them until the peppers are charred. The
tomatoes will bleed into the foil...don't throw that water.

Remove peppers and make long slices. Remove the core and the seeds.

Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.

Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a
few minutes more.

Arrange the mushhrooms on a plate. Place the red peppers around
it. Pour the extra sauce on the circumference. Sprinkle coriander
leaves.

Serve with brown rice or rye bread.

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