Spicy Portabella Mushrooms In Balsamic Vinegar

2        Portabella mushrooms (they are expensive!)
2        large sweet red peppers
2        cherry tomatoes
1/2      red onion
1 tsp    olive oil
1 tblsp  fresh, coarsely ground black pepper
Coriander leaves

Sauce: 
1/2      capful *very good* BALSAMIC VINEGAR*
1/4 tsp  Hungarian paprika (for flavor)
salt     to taste

*This is the key -- get one from a specialty store,
the supermarket ones are too watered down.  A good
Modena type is good. 

1.  Whisk the sauce ingredients together

2.  Wipe the shrooms with a moist towel and slice long.

3.  Chop the onions along the grooves.

4.  Place whole peppers and tomatoes on a foil in a
preheated oven at BROIL.  Keep turning them until the
peppers are charred.  The tomatoes will bleed into the
foil -- retain that liquid.  

5.  Remove peppers and make long slices.  Remove the
core and the seeds. 

6.  Mix the cherry tomatoes and the fluid they exude
into the sauce. Mix well until the tomatoes are
crushed into the sauce. 

7.  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 more. 

8.  Arrange the mushrooms on a plate.  Place the red
peppers around it. Pour the extra sauce on the
circumference.  Sprinkle coriander leaves. 

9.  Serve
with brown rice or rye bread. 

Note:  This is a mildly hot recipe for my favorite
'shroom which I have perfected over months. Generally,
I dislike food that has no heat...its just too
unappetising for me. But this 'shroom is so flavorful
that a minimum of spicing is desired.  So I have
struck a balance between what my palate irks for and
what the 'shroom demands.....  Its fabulous! 

Contributed by Yashodhara P. Pawar