Yummy Grilled Portobello Mushrooms (vegan)

[Guest guest]

hi all!

 

i recently got back from visiting family and friends in so. cal. and

wanted to share this oh-so YUMMALICIOUS recipe my stepmom made for me.

truly, i was surprised by just how good it was; everyone, very much

inclusive of the flesh-consumers (it was a relatively large gathering),

was going back for more once they had a taste. alas, no leftovers for the

vegan. (just meant i had to bug my sweet stepmom for the recipe)...

anyhoo, enjoy!

 

amanda

 

 

GRILLED PORTOBELLO MUSHROOMS

 

½ cup + 2 Tbsp Olive Oil

1 Shallot – minced

2 tsp finely chopped fresh thyme

1 cup dry red wine

1 ½ cup vegetable broth

1 Tbsp unsalted margarine

½ cup balsamic vinegar

2 sml cloves garlic – minced

8 sml or 4 lg Portobello mushrooms – gills removed

4 handfuls baby spinach

 

__________

 

Remove dark gills from mushrooms

 

During grilling – Don’t let oil drip because it will flare up and produce

a petroleum flavor

 

If you use a preheated stovetop grill – trim mushrooms around edges and

press flat in pan – Or use heavy skillet with some olive oil –

Preheat oven to medium high and turn down to medium during cooking

 

Prepare grill

 

In medium saucepan – sauté shallots and 1 Tbsp oil until light brown

(about 2 minutes)

Add 1 tsp thyme and stir well

Add wine; boil until reduced to ¼ cup (about 8 minutes)

Add broth

Return to boil and cook until reduced to ¾ cup (about 15 minutes)

Remove from heat

Season with salt and fresh ground pepper to taste

 

Remove 2 Tbsp of broth to bowl

Whisk in wine vinegar

Drizzle in 1 Tbsp oil to make vinaigrette

Season with salt and pepper

 

Whisk margarine into broth mixture in saucepan (Not the vinaigrette)

Keep warm over very low heat

 

In medium bowl, whisk together remaining ¼ cup oil, balsamic vinegar

garlic and remaining 1 tsp thyme

Hold up mushrooms 1 at a time above bowl and spoon vinegar mixture over

mushrooms, letting excess drip back in bowl

Repeat until well coated

 

Lay mushroom on plate

Season with salt and pepper

 

Lay mushrooms gills down on rack and cook, turning once until brown and

cooked through (about 3 minutes per side)

Put on plate- Keep warm

 

Add spinach to reserved vinaigrette, toss well

Divide mushrooms, put upside down on plate

Spoon sauce on top

Top with spinach salad

Serve at once

 

 

 

 

 

 

 

 

 

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