Portobello Mushrooms in a Shallot and Cream Sauce by M. Kuehn

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Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong.

TIP I like to spoon them onto a lightly buttered toasted ciabatta loaf. Serve with a green salad and a glass of white Rioja.

Serves 4 as a starter

16 mini portobello mushrooms
2 small banana shallots, finely diced
handful of snipped chives
4 thick slices of ciabatta
large knob of butter
1 tbs of olive oil
1/2 cup of vegetable bouillon
glass of dry white wine (125ml)
8 tbs of double cream
black pepper

Melt half the butter and add the oil. Gently fry the mushrooms on the lowest heat till they are golden brown on both sides.

Meanwhile, melt the rest of the butter in a separate pan. Fry the shallots on a low heat till translucent and pour in the wine. Turn up the heat and when the wine has all but evaporated add the stock. Reduce by half, pour in the cream, stir to incorporate and add the chives.

Lightly butter the toasted bread and place four mushrooms on each slice. Spoon the sauce onto the mushrooms and finish with a good grinding of black pepper.

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