The sauce on top of these portobello mushrooms is rich and turns them into a satisfying vegetarian dinner with a simple salad on the side. Roasted potatoes are also nice with this with some of the sauce spilling over for a more hearty dinner.
Serves 4
Recipe adapted from the NY Times. The photo is theirs.
Ingredients:
4 large portobello mushrooms
4 Tbl. olive oil
Salt and pepper
4 Tbl. butter
3 garlic cloves, grated finely
1 shallot, minced
1/4 cup brandy or white wine (or vegetable broth works in a pinch)
3/4 cup half and half
1 Tbl. Dijon mustard
Instructions:
Remove the stem and gills from the mushrooms. Drizzle some olive oil into the open side of each mushroom, and then season well with salt and pepper. Rub some olive oil on the outsides of the mushrooms.
Heat a cast iron pan over medium-high heat. Add the mushrooms gill side up and cook until they're browned and the juices are starting to release from the open side of the mushrooms. Flip them over and cook another 2-4 minutes until golden.
Reduce the heat to medium. Flip the mushrooms over again so they're gill side up. Add the butter and garlic to the bottom of the pan. Once the butter melts use a spoon to scoop some of it and the garlic over the gill sides of the mushrooms. Cook until the garlic is golden and the mushrooms are soft, about 2-4 minutes. Be careful not to let the garlic burn.
Remove the mushrooms to a plate. Add the shallot to the pan. If the pan is dry add a bit more butter or a splash of olive oil. Cook until the shallots are softened and lightly browned, about 2-4 minutes. Carefully add the brandy or wine. Stir until it's almost evaporated then add the half and half, mustard and some salt and pepper. Stir the sauce well then nestle the mushrooms into the pan. Cook until the sauce deepens in color and thickens. Taste the sauce and add more salt and pepper if needed.
Place a mushroom on each plate and drizzle sauce over the top to serve.
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