1 tbsp balsamic vinegar
1/4 tsp Hungarian paprika
salt to taste
2 Portabello mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion, chopped
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Whisk the balsamic vinegar, paprika, and salt together; set aside.
Wipe the mushrooms with a moist towel and slice into long slices.
Place whole peppers and tomatoes on a piece of 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 away the liquid.
Remove the core and seeds of the pepper and slice thinly.
Mix the cherry tomatoes and the fluid they exude, into the balsamic vinegar mixture. Mix well until the tomatoes are crushed into a sauce.
Pour the oil in a heated skillet. Saute onions and mushrooms. Sprinkle with black pepper. Add half the sauce and saute for a few minutes.
Arrange the mushrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves.