Grilled Portobello Mushroom in a Porcini Cream Sauce
Need a gluten free sauce? Grilled Portobello Mushroom in a Porcini Cream Sauce could be a super recipe to try. For $4.69 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 28g of fat, and a total of 352 calories. This recipe serves 2. The Fourth Of July will be even more special with this recipe. 2267 people were impressed by this recipe. This recipe from Closet Cooking requires thyme, portobello mushrooms, oil, and parmigiano reggiano. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Try Fettuccine In A Porcini Mushroom Cream Sauce, Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce, and Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream" for similar recipes.
Servings: 2
Ingredients:
1 tablespoon butter
1/4 cup cream
1 ounce dried porcini mushrooms
1 clove garlic (chopped)
1 tablespoon oil
1/3 cup parmigiano reggiano (grated)
2 portobello mushrooms (stems removed)
salt and pepper to taste
1 shallot (finely diced)
1/2 teaspoon thyme (chopped)
1 cup hot water
Equipment:
frying pan
grill
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
