Home >Recipes >Sautéed Portobello Caps and Dijon Garlic Sauce

Serves: 4

• 6 tbsp extra virgin olive oil
• 1 1/2 lbs whole Portobello caps cut into 1/2-inch dice
• 2 tbsp unsalted butter
• sea salt, preferably gray salt
• freshly ground black pepper
• 2 tbsp sliced garlic
• 1 1/2 tsp minced fresh thyme
• 1/4 cup sliced shallots or red onion
• 1 cup dry red wine
• 1/2 cup Italian (flat-leaf) parsley

• Dijon Garlic Sauce:
• 1/2 cup Dijon mustard
• 1/2 cup roasted garlic paste
• 1/2 tsp fresh ground pepper
• 1 tsp salt
• 2 tbsp dill pickle juice, from the jar
• 6 dill pickles, diced small

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Heat a large skillet over high heat. Add the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don’t stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.

Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Sauté until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately. Garnish with Dijon Garlic Sauce.

For the Dijon Garlic Sauce: Mix all ingredients together. Cover and refrigerate.