Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

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Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

 

Marinade:

4 cloves garlic, chopped

2 tsps. chopped fresh thyme

1 tsp. chopped fresh rosemary

1 tsp. cracked black pepper

1/4 cup red wine vinegar

2/3 cup extra virgin olive oil

6 large portobello mushrooms

 

Spicy Pepper Sauce:

1 cup red wine

3 cloves garlic, chopped

2 shallots, chopped

2 cups roasted vegetable stock

1 jalapeno pepper, roasted, stemmed, and seeded

2 anaheim peppers, roasted, stemmed, and seeded

1 tsp. ground coriander

2 tsps. ground toasted cumin seeds

1 tsp. chopped cilantro

2 tsps. unsalted butter

salt

freshly ground black pepper

 

Marinade: Put all of the ingredients in a small bowl and whisk together.

Remove the stems from the portobellos and discard th em. Place the mushroom caps

in a large bowl, pour the marinade over them, and toss well. Let marinate for at

least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots

in a medium saucepan and reduce over high heat until about 1/3 cup of liquid

remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat

to medium, and reduce until about half of the liquid remains. Puree the sauce in

the pan with a handheld blender. Alternatively, transfer the sauce to the bowl

of a food processor and blend, then return to the pan. Season to taste with the

coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste

with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill

racks and heat the grill to very hot. Remove the mushrooms from the marinade,

letting the excess marinade drain off,

and place the caps on the grill. Grill on each side for 3 to 4 minutes, or

until tender. To serve, divide the mashed potatoes or p olenta among the serving

plates. Top with the mushrooms and pour some of the sauce over them. Serve

immediately with the remaining sauce in a bowl on the side. Serves 6.

 

 

 

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