Recipe: Portobello Mushroom Grilled like a Steak

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	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Autumn > Portobello Mushroom Grilled like a Steak

Portobello Mushroom Grilled like a Steak

1/2 cup		extra virgin olive oil, plus 2 tablespoons
2 Tbs		minced shallot
2 tsp		finely chopped fresh thyme
1 cup		dry red wine
1- 1/2 cups		double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half
		Gray salt and freshly ground pepper
1 Tbs		red wine vinegar
1 Tbs		unsalted butter
1/4 cup		balsamic vinegar
1- 1/2 tsp		minced garlic
4		large fresh portobello mushrooms, gills removed
4		good handfuls baby spinach
One recipe of one of the following:
		either Soft Polenta
		or Garlic Mashed Potatoes

Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.

Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.

Servings: 4

Recipe Type

Main Dish, Meatless

Recipe Source

This is a meatless dish. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the portobellos.