Cooking Index - Cooking Recipes & IdeasMarinated Grilled Portobello Mushrooms With Spicy Pepper Sau Recipe - Cooking Index

Marinated Grilled Portobello Mushrooms With Spicy Pepper Sau

Type: Vegetables
Serves: 6 people

Recipe Ingredients

6   Portobello mushrooms (large)
  Marinade
4   Garlic - chopped
2 teaspoons 10mlChopped fresh thyme
1 teaspoon 5mlChopped fresh rosemary
1 teaspoon 5mlCracked black pepper
1/4 cup 59mlRed wine vinegar
2/3 cup 157mlExtra virgin olive oil
  Spicy Pepper Sauce
1 cup 237mlRed wine
3   Garlic cloves - chopped
2   Shallots - chopped
2 cups 474mlRoasted vegetable stock
1   Jalapeño pepper - roasted, peeled,
  Stemmed and seeded
2   Anaheim peppers - roasted, peeled,
  Stemmed and seeded
1 teaspoon 5mlGround coriander
2 teaspoons 10mlGround toasted cumin seeds
1 teaspoon 5mlChopped cilantro
2 teaspoons 10mlUnsalted butter
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portobellos and discard them. 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 mashed potatoes or polenta 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.

This recipe yields 6 servings.

Source:
Cooking With Caprial at http://www.caprial.com

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