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.
You don’t have to remove the gills from the mushrooms or peel them, but that is my preference and I think you’ll enjoy them more if you do. See my (silly) video if you’re not familiar with why you remove the gills.
Time: 30 minutes
Yield: 2 servings
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)
- 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?