Serves 8

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Balsamic Vinegar

1/2 Cup Port Wine

1/2 Tsp Cayenne Pepper, ground

2 Tbs Rosemary, fresh

3 Cups Wild Mushrooms, cut into 1" pieces

3 Cups Button Mushrooms, quartered

2 Cups Mild or Sweet Onion, cut in 1" chunks

Kosher Salt to taste

Freshly Ground Black Pepper to taste

1 Pre-Soaked Untreated Cedar Plank

• Soak cedar plank in cool tap water for 1 - 2 hours before start time.

• Pre-heat grill to medium heat (approximately 365 degrees).

• In a large bowl, whisk together the olive oil, vinegar, wine, cayenne pepper and rosemary. Add all of the mushrooms and the onions and toss to combine.

• Marinate for at least 1 hour or overnight, tossing once or twice.

• Place the mushrooms on the plank and grill for 1 hour or until the mushrooms are very tender, turning occasionally.

• Season with salt and pepper to taste.

• Serve hot or at room temperature.