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Grilled Portobello Mushrooms With Red Wine Reduction
by Nicholas Domingo
For the Sherry Vinegar Marinade: 1 cup aged sherry vinegar
1 Tbsp. whole black peppercorn
4 fresh bay leaves, julienned
5 sprigs fresh thyme
6 garlic cloves, slivered
1 Tbsp. kosher salt
1 cup olive oil
• In a large bowl, mix the vinegar, peppercorns, bay leaves, thyme, garlic, and salt. Set aside for 15 minutes.
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