As a vegetarian for over 20 years, portobellos are one of my favorite “go to” vegetables for an entree. They absorb flavors like a sponge. Marinating the mushrooms for a few hours and then roasting them creates such wonderful flavor and texture. When the carnivores in the house are having their red meat, we veg-heads tend to have portobellos. The red wine sauce is beautiful over a steak as well (so my husband says), and this makes enough sauce for four servings. We put the vegetarian portion to the side and add the meat juices in for the steak sauce. It is a lovely dish for a Sunday or Holiday Dinner that everyone can enjoy. Be sure to use any browned bits from the portobellos, they add such flavor to the sauce. This dish is also delicious served over a cauliflower steak.
Roasted Portobello in Red Wine Sauce
Nutrition
Ingredients
Method
- For the mushrooms: Toss the portobellos in a small Ziploc bag with two tablespoons of the olive oil, garlic, 1 teaspoon of the thyme, salt & pepper. Allow to marinate for at least 3 hours.
- Preheat oven to 500 degrees. Place the mushrooms in a lightly oiled oven safe skillet rounded side up. Roast for 6 minutes. Turn and roast for another 6 minutes.
- Carefully remove pan from the oven. Carefully reserve the liquid on top for the gravy and set mushrooms aside on a cutting board. Once cooled slightly, slice on a bias into ½ inch thick slices.
- For the sauce: Over a medium-high heat, add the remaining olive oil to the now empty (but not cleaned) skillet. Add the shallot and cook until softened, about 2 minutes. Stir in the wine, scraping up any browned bits. When reduced to half, add the vegetable broth and brown sugar. Add in the mushrooms and any accumulated mushroom liquid. Simmer for five minutes. Add remaining chopped thyme. Whisk in the cornstarch mixture, allow to thicken.
- Turn the heat to low and whisk in the butter one piece at a time. Off the heat, season with salt and pepper to taste.
