Recipe

		Warm Portobello-Mushroom and Potato Salad
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off

1/3 cup plus 6 tablespoons olive oil

1 1/4 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

POTATOS:

1 pound boiling potatos (about 3), peeled and cut into 3/4-inch dice

DRESSING:

1 1/2 tablespoons Dijon mustard

4 scallions including green tops, chopped

1 package of arugula

FOR THE MUSHROOMS: Heat the broiler. Put the mushroom caps on a baking sheet. In a small bowl, combine the 1/3 cup oil, 1 teaspoon of the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the mixture over the mushrooms and toss to coat. Broil the mushrooms, turning once, until tender and golden, 6 to 8 minutes per side. FOR THE POTATOES: Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until tender, 5 to 10 minutes. Drain. FOR THE DRESSING: In a small glass or stainless steel bowl, mix together the mustard, vinegar and the remaining 1/4 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 6 tablespoons oil slowly, whisking. Toss the warm potatoes with 2 tablespoons of the dressing. TO SERVE: In a large bowl, combine the scallions and arugula. Toss with the remaining dressing and then put the greens on a platter or individual plates. Scatter the warm dressed potatoes over the greens. Slice the mushrooms and serve on top of the salad.