Ingredients
- 2 tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 2 cloves garlic, minced
- ¾ teaspoon minced rosemary
- ¾ teaspoon kosher salt
- 4 large (6-inch diameter) portobello mushrooms, stems removed
- 2 cups veal stock
- 1 tablespoon minced parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
54 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 678 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
- Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least 3/4-inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.
- Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup.
- Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.
1 hour
Dining and Cooking