A Platter Of Broiled Portabella Mushrooms With Nectar Of Mango

Directions

1. Step 1: Marinade
2. Two hrs before cooking, remove stems from mushrooms and lay caps gill side up in a shallow pan. Drain syrup from the mango slices and pour syrup over mushrooms, allowing syrup to flow into gills. Slice stems lengthwise and brush with mango marinade. Slices should be thick, not thin. Cover and let stand at cold temperature for two hrs.
3. Step 2
4. Move mushroom caps and stems to a flat roasting pan. Begin with gill side up (towards flame). Sprinkle with grnd thyme.*Broil for approximately six min, gills towards flame.
5. Step 3
6. Remove mushrooms from broiler and turn. Quickly brush top of mushroom caps and stems with extra virgin olive oil. Sprinkle liberally with grnd thyme.
7. Grind black pepper over mushrooms. Sprinkle liberally with paprika.
8. Return mushrooms to broiler, top of caps toward flame.*Broil 6 min.
9. *(The broiling time will depend on the type of broiler used. These instructions assume an overhead, gas flame broiler with the mushrooms about four inches from the flame.)
10. Step 4
11. While the mushroom broils, steam baby carrots to taste. If fats are not a problem, heat some butter, puree a slice of mango, work into melted butter and pour over carrots just prior to serving.
12. Step 5
13. On a large platter, arrange the broiled Portabella mushrooms in the center. To one side, stack the steamed baby carrots. To the other side, lay the mango slices and serve.