Saturday, April 9, 2011

Portobello Steaks

Portobello Mushrooms are awesome. You can do almost anything with them and they have a great texture that allows for both marinating and for some great rubs. I've made two kinds for tonights' dinner.

Pepper "Steak" Portobellos
  • 2.5 dl water
  • 1 dl Dry White Wine
  • 2 Shallots
  • 2 Garlic cloves (minced)
  1. Fry the Shallots and Garlic in Olive Oil on medium heat for three minutes
  2. Add the water and wine and simmer for 15 minutes.
  3. Remove the stems and the gills from the Portobellos.
  4. Pour the marinade over the Portobellos in a plastic bag for at least one hour.
  5. Grill the Portobellos over Medium Indirect heat for two minutes on each side.
  6. Serve with Garlic Mashed Potatoes.

Garlic Portobellos

This one is marinated in 50 degrees C heat in the oven. The process is super simple. Remove the stem and the gils and drizzle in about 1 dl of Olive Oil and cover inside with two minced Garlic cloves. Put in the oven on 50 degrees for about two hours. Grill on Medium heat for about three minutes per side. Cut into 2.5cm slices and serve hot.

No comments:

Post a Comment