Paillard of Portobello Mushroom Glazed With Balsamic Vinegar
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil
- 2tablespoons balsamic vinegar
- 2tablespoons minced shallot
- 2cloves garlic, minced
- ¾teaspoon minced rosemary
- ¾teaspoon kosher salt
- 4large (6-inch diameter) portobello mushrooms, stems removed
- 2cups veal stock
- 1tablespoon minced parsley
Nutritional analysis per serving (4 servings)
127 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
- Step 2
Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least ¾-inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.
- Step 3
Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about ⅓ cup.
- Step 4
Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.
Private Notes
Comments
I’ve adapted Molly’s recipe. I omit the stock, rosemary and parsley and I triple the balsamic and olive oil. After the mushrooms are roasted the sauce is absolutely delicious. The possibilities are endless, but my favorite way to use the roasted portobello mushrooms is to make a sandwich adding a bit of the sauce to toasted bread. Try it, you’ll love it.
@Andreabakes Roast 15 minutes then flip the mushrooms over and roast another 10 to 15 minutes.