These meaty and juicy portobello mushroom caps are roasted in the oven with garlic and thyme, then placed on top of buttery and flavoursome mashed potato and topped with a rich yet simple red wine sauce. This is an elegant and delicious meat free meal.
It just feels nice to take a break from meat sometimes. We are not vegetarians, but are currently aiming to eat meat free or fish during the week, and then having meat on the weekends. Many factors have led us to try this – hearing about the impact of meat on our health and the environment are two big reasons but mainly, it just feels like the right thing to do right now.
This dinner feels luxurious and rich, even though it is very inexpensive and easy to pull together, too. The mushrooms actually feel very meaty, not too dissimilar to a steak. Ok, I can feel the hard core meat eaters rolling their eyes! So rather than compare them with a steak, I will just say they are firm, juicy and so flavoursome. And you can totally make them a day or two in advance and then reheat. Red wine sauce? Yes, please! This sauce is rich and velvety and uses up that incredible mushroom juice that you get in the bottom of the pan from roasting – liquid gold!
I’ve used a classic French method to make the sauce. Which might sound fancy or complicated but it’s really simple. Once you know these basic steps this will really help with your sauce/gravy making. It did mine. First, in a frying pan (goes faster than a deep sided pot) sweat some finely chopped shallots (or onion) in some butter, then pour in your red wine and let it bubble and reduce until only a third is left. It should look syrupy. Next, add the roasted mushroom juice to this and reduce the volume by half again. (If you didn’t get much juice from the bottom of the roasting pan, just add some chicken, veg or beef stock.) Add a pat of butter at the end and strain the sauce through a sieve to make it smooth. Taste for salt and pepper.
Here is your recipe for Roasted Portobello Mushrooms, Parmesan Mashed Potato and Red Wine Sauce:
- 8 portobello mushrooms (2 per person)
- 4 cloves of garlic
- 1 bunch thyme
- salt and pepper
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 2 Tbsp balsamic vinegar
- olive oil
- 4 Tbsp butter, room temp
- 500g/1lb white floury potatoes
- ½ cup buttermilk or sour cream
- 4 Tbsp grated parmesan cheese
- salt and pepper
- 2 small shallots, or 1 small red onion
- 1 cup red wine
- 1 cup mushroom liquor from pan juices AND/OR chicken, beef or veg stock
- 1 tbsp butter
- Brush any dirt off of the mushrooms and take out the middle stem if hard and woody. Place the cups facing up on a large baking tray.
- In a bowl, mix together the softened butter with the soy sauce, balsamic, Worcestershire, crushed garlic and a little salt and pepper. Spread this mixture in and around the mushrooms. Holding the thyme by the stems, rip the leaves off and sprinkle around the tray and on top of the mushrooms. Drizzle everything with a couple of teaspoons of olive oil.
- Bake in the oven for 25 minutes while the potatoes are cooking. (After 15 minutes when the mushrooms have released their juices, pour the liquid off into another container to use for the sauce, then continue to roast until darkened and tender.)
- Peel and cut the potatoes into quarters. Cover with water in a pan large enough to hold them and bring to the boil. Cook until tender, about 15 minutes.
- Drain and mash in the buttermilk, parmesan and salt and pepper to taste. Cover and set aside in a warm place while you make the sauce.
- Finely dice the onion/shallot. In a medium sized pan, melt the butter until foaming and add the onion. Sweat until soft and being careful not to burn, about 10 minutes. Add the wine and reduce until only ⅓ is left. Add the mushroom liquor and stock if using. Bring up the boil again and reduce by ½. Check the jus for seasoning and add if necessary.
- Add the butter then strain the sauce into a small jug.
- Place a couple of spoonfuls of mashed potato on each plate. Top with two mushrooms and drizzle over the sauce.
- Pick the leaves off of the herbs to garnish. Make a ball of the mixed herbs in your hand and place on top.