Instructions: In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non-reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.

Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.

Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

This recipe yields 6 servings.

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