The portobello mushrooms in creamy curry have been on my mind ever since I had them at Vij's restaurant a couple of months ago. I am not as familiar with Indian spices and blends and much to my dismay I was never able to decide what was used in the dish. My recent trip to Italy and the amazing mushrooms pastas that I enjoyed while there inspired me to take a new approach to the dish and go with some flavours that I was a little more comfortable with. I kept things nice and simple and flavoured the creamy porcini sauce with shallots, garlic, thyme and a healthy helping of parmigiano reggiano that was melted into the sauce. One thing that I like about using the dried porcini mushrooms is that they pack a ton of mushroomy flavour and it is really easy to capture it all by using the water that the mushrooms were soaked in in the dish. If you can still get outside and use the grill it will add a touch of smokiness to the portabella mushrooms that goes really well with the creamy sauce. If not, an indoor grill will work just fine. This version of the dish ended up being fantastic and I enjoyed it so much that I have already made it twice! The first time I served it as an appetizer with some crusty bread to soak up all of the extra creamy mushroom sauce and the second time I served it over a bed of spinach as the main dish in a lighter meal.
Grilled Portobello Mushroom in a Porcini Cream Sauce
(makes 2 light meal sized servings or 4 appetizer sized servings)Printable Recipe
Ingredients:
1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon butter
1 shallot (finely diced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup cream
1/3 cup parmigiano reggiano (grated)
2 portobello mushrooms (stems removed)
1 tablespoon oil
salt and pepper to taste
1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon butter
1 shallot (finely diced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup cream
1/3 cup parmigiano reggiano (grated)
2 portobello mushrooms (stems removed)
1 tablespoon oil
salt and pepper to taste
Directions:
1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
2. Drain the mushrooms and chop them reserving the water.
3. Melt the butter in a pan at medium.
4. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
5. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes.
6. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
7. Brush the portobello mushrooms with the oil and season with salt and pepper.
8. Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.
1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
2. Drain the mushrooms and chop them reserving the water.
3. Melt the butter in a pan at medium.
4. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
5. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes.
6. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
7. Brush the portobello mushrooms with the oil and season with salt and pepper.
8. Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.
Similar Recipes:
Roasted Portobello Mushroom Salad
Hot Cheesy Mushroom Dip
Cream of Mushroom Soup
Green Beans in a Creamy Mushroom Sauce
Portabello Mushrooms Stuffed with Spinach and Artichoke Dip
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