When we had friends visiting recently, I pulled a bunch of stuff out of the fridge for a pot luck lunch. I had some portabellas that needed to be used and came up with this recipe. Everyone loved it and insisted I write it up for the blog, so here you go! This is a rich and filling veggie dish that works for lunch or dinner. I’m also going to try the mushies on top of whole wheat pizza sometime.
Time: 30 minutes
Yield: 2 servings
Ingredients:
2 TBSP olive oil
2 ½ TBSP butter, divided
1 tsp Herbes de Provence
4 medium portabella mushrooms
2 cloves garlic, minced
1 tsp salt
Freshly ground black pepper
½ cup red wine
2 whole wheat English muffins, toasted
Drizzle truffle oil (optional)
Freshly grated Parmesan (optional)
Method:
- Remove stem remnants and gills from mushrooms (optional).
- Peel mushrooms by pulling edges to center of cap (optional).
- Heat olive oil and 2 TBSP butter over med-high heat.
- While oil and butter heat, slice mushrooms into ¼ inch slices.
- Add mushrooms, Herbes, and garlic to pan, cook for 10 minutes, turn heat down if garlic starts to brown.
- Add 1 tsp salt and freshly ground pepper and turn heat to medium.
- Cook 5 minutes and then add red wine and remaining butter.
- Cook until wine is absorbed, about 10 minutes.
- Serve over toasted English muffins with a drizzle of truffle oil and sprinkle of Parmesan if desired.
Another way I love portabellas is as the base for pizza instead of using a crust. Have you tried that?
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