Home >Recipes >Portobello Mushroom Grilled Like a Steak

Serves: 4

• 1/2 cup extra-virgin olive oil, plus 2 tbsp
• 2 tbsp minced shallot
• 2 tsp finely chopped fresh thyme
• 1 cup dry red wine
• 1 1/2 cups double-strength chicken stock, or 3 cups canned low-salt chicken broth boiled until reduced by half
• gray salt and freshly ground pepper
• 1 tbsp red wine vinegar
• 1 tbsp unsalted butter
• 1/4 cup balsamic vinegar
• 1 1/2 tsp minced garlic
• 4 large fresh portobello mushrooms, gills removed
• 4 good handfuls baby spinach
• Serve with Soft Polenta or Garlic Mashed Potatoes

Preparation Time: 30 minutes
Cooking Time: 15 minutes

Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tbsp of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 tsp of the thyme and stir. Then add the red wine, bring to a boil and cook until reduced to about 1/4 cup. Add the stock, return to a boil and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.

Measure 2 tbsp sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tbsp of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.

In a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic and the remaining 1 tsp thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.

Brush or wipe a little olive oil on the grill. Rake the coals so that they evenly heat under the grilling surface. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.

Add the spinach to the vinaigrette and toss well. Divide the polenta among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the polenta. Top with spinach salad and serve immediately.