| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Caprial2 |
6 |
servings |
INGREDIENTS
| 4 |
|
Cloves garlic; chopped |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh rosemary |
| 1 |
ts |
Cracked black pepper |
| 1/4 |
c |
Red wine vinegar |
| 2/3 |
c |
Extra virgin olive oil |
| 6 |
lg |
Portobello mushrooms |
| 1 |
c |
Red wine |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 2 |
c |
Roasted vegetable stock |
| 1 |
|
Jalapeno pepper; roasted, peeled, |
|
|
; stemmed, and seeded |
| 2 |
|
Anaheim peppers; roasted, peeled, |
|
|
; stemmed, and seeded |
| 1 |
ts |
Ground coriander |
| 2 |
ts |
Ground toasted cumin seeds |
| 1 |
ts |
Chopped cilantro |
| 2 |
ts |
Unsalted butter |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
MARINADE
SPICY PEPPER SAUCE
To prepare the marinade, put all of the ingredients in a small bowl and
whisk together. Remove the stems from the portobellos and discard them.
Place the mushroom caps in a large bowl, pour the marinade over them, and
toss well. Let marinate for at least 30 minutes.
To prepare the sauce, put the red wine, garlic, and shallots in a medium
saucepan and reduce over high heat until about 1/3 cup of liquid remains,
about 4 minutes. Add the vegetable stock and peppers, decrease the heat to
medium, and reduce until about half of the liquid remains. Puree the sauce
in the pan with a handheld blender. Alternatively, transfer the sauce to
the bowl of a food processor and blend, then return to the pan. Season to
taste with the coriander, cumin, and cilantro. Add the butter, and stir
well. Season to taste with the salt and pepper. Keep warm.
To prepare the mushrooms, oil the grill racks and heat the grill to very
hot. Remove the mushrooms from the marinade, letting the excess marinade
drain off, and place the caps on the grill. Grill on each side for 3 to 4
minutes, or until tender.
To serve, divide the mashed potatoes or polenta among the serving plates.
Top with the mushrooms and pour some of the sauce over them. Serve
immediately with the remaining sauce in a bowl on the side.
Converted by MC_Buster.
Per serving: 303 Calories (kcal); 26g Total Fat; (80% calories from fat);
4g Protein; 11g Carbohydrate; 3mg Cholesterol; 33mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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