I really respect food bloggers who come up with their own recipes. I rarely create my own recipes because I’m just too lazy and busy to perfect an original dish before posting it on this blog. That’s why I love the folks at Cook’s Illustrated because they do all the testing and retesting for me. As a result, their recipes are normally fail-proof on my first attempt.
I cobbled together a respectable roasted portobello mushroom recipe a while back but this recipe from The Best Vegetable Recipes cookbook kicks ass. You do need to allow time to marinate the caps but it’s totally worth it. The original recipe calls for grilling the mushroom packets but I just stuck them in a hot oven. This is a fantastic dish for entertaining because you can make it ahead and serve it at room temperature.
Here’s what I gathered to serve 4 people (as part of a roasted vegetable platter):
- ½ cup avocado oil (the original recipe uses extra virgin olive oil)
- 3 tablespoons juice from 1 lemon
- 6 medium cloves of garlic, pressed through a garlic press
- ½ teaspoon Kosher salt
- 1 tablespoon of Fines Herbes seasoning
- 3 large portobello mushrooms, gills and stems removed, caps wiped clean (there’s enough marinade for 4 large caps or 5 medium caps)
Here’s how I made them:
I preheated the oven to 400 F and I prepared the mushroom caps.
I’m a big fan of removing the gills because your ‘shrooms won’t look all muddy when they’re finished.
I mixed up the marinade by combining the avocado oil, lemon juice, garlic, herbs, and salt in a large Ziploc gallon bag.
I added the mushrooms to the marinade and let them sit for an hour.
When the time was up, I removed the caps from the marinade and wrapped each one in a large piece of foil…
…and placed them on a foil-lined baking tray.
I placed the tray in the oven for 25 minutes and when they were finished, I let the caps rest in the foil packets for 10-15 minutes.
(If you decide to cook these packets on the grill, place them seam side up on a medium hot flame for 10-12 minutes.)
I sliced up the mushrooms and used the reserved juices as a sauce.
These roasted ‘shrooms are delicious and tasty!
Today I did very little cooking because I was a tad burned out from yesterday. Cooking is a little bit like exercising; if you go balls out, you need a rest day once in while to recuperate.
For breakfast, I heated up some leftover seasoned ground pork and curry roasted cauliflower…
…and curried broccoli soup with some nuked bacon pieces.
We had an appointment in the East Bay this morning, so we had lunch at Pamir Restaurant in Dublin. It’s a cozy Afghan restaurant located in the same complex as the super popular Koi Garden Restaurant. There’s no way in hell we were gonna eat at Koi Garden because we hate dim sum.
My hubby and I split an order of sabzee (spinach simmered with onions and spices)…
…and combination kabobs (beef and chicken).
When we ordered the kabobs, we asked for no rice. Although everything was tasty, our platters weren’t super-filling, because the amount of meat and accompanying salad were small. Next time, we’ll just have to order a third platter to split. If we ever get dragged to Koi Garden by my in-laws, we might have to grab take-out from here on our way home (since we’ll just pretend to eat at lunch).
At dinnertime, I wasn’t in the mood to make anything complicated. I had a bag of baby lancinato kale in the crisper…
…so I stir-fried the leafy greens in bacon grease and shallots.
I also roasted Portobello mushrooms that I seasoned with fines herbes, salt, and pepper.
I served the sides with some leftover rotisserie chicken.
In anticipation of my upcoming workweek, I’ve planned a busy day of cooking tomorrow. Wish me luck!
I love mushrooms! They add that indescribable umami flavor to everything and Portobello ones add meaty heft as well. I’ve described how I normally roast them in foil packets in a previous post but tonight, I made a variation where I added a garlic, shallot, and balsamic vinaigrette puree to the packets before I roasted them.
Here’s what to gather up to serve 4-5 people:
- 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
- 2 medium shallots, coarsely chopped
- 10-15 cloves of garlic, pre-peeled (go buy it at Costco!)
- Macadamia nut oil, avocado oil, lard, or ghee
- Balsamic Vinegar (I use Trader Joe’s Gold Quality Balsamic Vinegar of Modena)
- Kosher salt
- Freshly Ground Black Pepper
- 5 large pieces of heavy duty aluminum foil (your mushrooms can burn if you use regular aluminum foil)
Here’s what you do:
Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic:
Throw the shallots and garlic into a mini-prep food processor or finely mince by hand, Mr. Yan Can Cook.
Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of oil to vinegar. Season the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.
Place each Portobello mushroom on a piece of foil, stem side up. Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper. Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.
Tightly seal each mushroom packet and place on a baking tray. Stick the tray in the oven and roast for ~25 minutes.
Remove mushroom from packets (watch out for steam!) and slice up.