From: Chef Thomas Fleming, 214 Central, Dallas. Yield: 12 servings. 1½ cups mayonnaise 1½ Tbsp. canned chipotle peppers in adobo sauce, chopped to taste, salt and pepper ¼ cup red wine vinegar 1 tsp. Dijon mustard 1 Tbsp. minced shallot ½ tsp. minced garlic ½ cup olive oil to taste, salt and pepper 12 slices applewood sliced bacon 4 portobello mushroom caps, stems and fins removed to taste, salt and pepper ⅓ cup olive oil 2 Tbsp. each, chopped fresh thyme, rosemary and oregano ...
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