Garlic and Thyme Roasted Portobello Mushrooms with Parmesan Mashed Potato and Red Wine Sauce
Prep time
Cook time
Total time
Meaty and juicy portobello mushroom caps are roasted in the oven with garlic and thyme, then placed on top of buttery, flavoursome mashed potato and topped with a rich yet simple red wine sauce. This is an elegant and delicious meat free meal.
Recipe type: Meat Free
Serves: 4
  • 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
For the mashed potato:
  • 500g/1lb white floury potatoes
  • ½ cup buttermilk or sour cream
  • 4 Tbsp grated parmesan cheese
  • salt and pepper
For the Red Wine jus:
  • 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
mixture of soft herbs to garnish: parsley, dill, chives, chervil and or cilantro.
  1. 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.
  2. 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.
  3. 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.)
For the mashed potato:
  1. 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.
  2. 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.
For the Red Wine Jus:
  1. 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.
  2. Add the butter then strain the sauce into a small jug.
To Serve:
  1. Place a couple of spoonfuls of mashed potato on each plate. Top with two mushrooms and drizzle over the sauce.
  2. Pick the leaves off of the herbs to garnish. Make a ball of the mixed herbs in your hand and place on top.
Recipe by EAT what we EAT at