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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Grilled Portobello Mushroom in a Porcini Cream Sauce

[heart_this] · Oct 28, 2010 · 36 Comments

Grilled Portobello Mushroom in a Porcini Cream Sauce

The portobello mushrooms in creamy curry have been on my mind ever since I had them at Vij’s restaurant a couple of months ago. I am not as familiar with Indian spices and blends and much to my dismay I was never able to decide what was used in the dish. My recent trip to Italy and the amazing mushrooms pastas that I enjoyed while there inspired me to take a new approach to the dish and go with some flavours that I was a little more comfortable with. I kept things nice and simple and flavoured the creamy porcini sauce with shallots, garlic, thyme and a healthy helping of parmigiano reggiano that was melted into the sauce. One thing that I like about using the dried porcini mushrooms is that they pack a ton of mushroomy flavour and it is really easy to capture it all by using the water that the mushrooms were soaked in in the dish. If you can still get outside and use the grill it will add a touch of smokiness to the portabella mushrooms that goes really well with the creamy sauce. If not, an indoor grill will work just fine. This version of the dish ended up being fantastic and I enjoyed it so much that I have already made it twice! The first time I served it as an appetizer with some crusty bread to soak up all of the extra creamy mushroom sauce and the second time I served it over a bed of spinach as the main dish in a lighter meal.

Grilled Portobello Mushroom in a Porcini Cream Sauce on a bed of Spinach

Grilled Portobello Mushroom in a Porcini Cream Sauce

Grilled Portobello Mushroom in a Porcini Cream Sauce

Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes Servings: 2
ingredients
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1 tablespoon butter
  • 1 shallot (finely diced)
  • 1 clove garlic (chopped)
  • 1/2 teaspoon thyme (chopped)
  • salt and pepper to taste
  • 1/4 cup cream
  • 1/3 cup parmigiano reggiano (grated)
  • 2 portobello mushrooms (stems removed)
  • 1 tablespoon oil
  • salt and pepper to taste
directions
  1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
  2. Drain the mushrooms and chop them reserving the water.
  3. Melt the butter in a pan at medium.
  4. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
  5. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes.
  6. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
  7. Brush the portobello mushrooms with the oil and season with salt and pepper.
  8. Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.
Similar Recipes:
Roasted Portobello Mushroom Salad
Hot Cheesy Mushroom Dip
Cream of Mushroom Soup
Green Beans in a Creamy Mushroom Sauce
Portabello Mushrooms Stuffed with Spinach and Artichoke Dip
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Roast Head of Cauliflower in Creamy Mushroom Sauce

Appetizer, Food, Gluten-free, Low-carb, Main Course, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Jennifer and Jaclyn @ sketch-free vegan says

    October 28, 2010 at 2:38 am

    OMG beautiful! It's rare to find such an indulgent vegetarian dish…

    Reply
    • Jenny says

      October 31, 2022 at 2:45 pm

      I only have fresh misfortune the sauce not dried …how would that work?

      Reply
  2. the blissful baker says

    October 28, 2010 at 3:57 am

    wow, what a fantastic mushroom dish! i am somewhat of a mushroom fanatic, and am always looking for ways to use them in main dishes. thanks for the recipe, it looks scrumptious!

    Reply
  3. [email protected] says

    October 28, 2010 at 4:16 am

    oh my goodness..this looks incredible!

    Reply
  4. Leah says

    October 28, 2010 at 4:39 am

    Oh gosh this recipe looks fantastic. I love cooking with mushrooms, especially the big Portobello's, they are delicious.
    Thanks for a great recipe!

    Reply
  5. Rosa's Yummy Yums says

    October 28, 2010 at 6:54 am

    That dish is wonderful! What a great idea.

    Cheers,

    Rosa

    Reply
  6. Karen from Globetrotter Diaries says

    October 28, 2010 at 7:19 am

    Mushrooms upon mushrooms! Fantastic recipe 🙂

    Reply
  7. Zo @ Two Spoons says

    October 28, 2010 at 8:25 am

    Giddy me, you have blown this mushroom-fanatic's mind.

    Reply
  8. Joanne says

    October 28, 2010 at 10:15 am

    I have that problem with Asian and Indian food as well. Since I never ate it growing up, I don't have the fund of knowledge as to what should go in it. Italian, I can do though. This sounds delicious.

    Reply
  9. Koek! says

    October 28, 2010 at 11:13 am

    gosh that looks unbelievably rich and tasty… Mmmm, I want it with tagliatelle!
    Robyn

    Reply
  10. Carrie says

    October 28, 2010 at 1:20 pm

    Oh gosh, I starred this one immediately! I've been craving mushrooms lately and looking for a new way to serve them as a main course. This looks crazy good, and I love the idea of serving the mushroom over a bed of spinach. I think I may put this on next week's menu!

    Reply
  11. Danielle says

    October 28, 2010 at 1:28 pm

    Yum! My mouth is watering.

    Reply
  12. Paula says

    October 28, 2010 at 3:02 pm

    the first pics is just awesome!

    have a nice time,
    Paula

    Reply
  13. Mo Diva says

    October 28, 2010 at 3:16 pm

    Oh my… i dont know how you managed to take this picture without diving into it!

    Its gorgeous… and looks INCREDIBLYU tasty. I love recreating restaurant faves at home. its like a comfort and a treat all in your pjs!

    Reply
  14. Erin at Hungry Times Two says

    October 28, 2010 at 4:13 pm

    Wow – will save for a special occasion later this fall.

    You take such excellent photos of your food, too!

    Reply
  15. The Duo Dishes says

    October 28, 2010 at 4:23 pm

    Love the creamy factor of the sauce. It looks super decadent. It'd work on anything.

    Reply
  16. pigpigscorner says

    October 28, 2010 at 9:32 pm

    *drools*

    Reply
  17. Vegolicious says

    October 28, 2010 at 11:04 pm

    I love mushrooms and this dish looks amazing. Definitely made my mouth water!

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

    Reply
  18. Chef Fresco says

    October 29, 2010 at 12:51 am

    Oh man Kevin, these look so good! Portobellos are our favorite. Love the sauce!

    Reply
  19. Cara says

    October 29, 2010 at 1:13 am

    Hey Kevin! I'm loving this double mushroom thing going on 🙂

    Reply
  20. elly says

    October 29, 2010 at 1:36 am

    The only thing better than mushrooms in a dish is two different kinds of mushrooms in a dish. This looks delicious, Kevin.

    Reply
  21. Anonymous says

    October 29, 2010 at 6:05 am

    Hi Kevin
    I just found your brilliant blog via Twitter. What a great find! Your recipes are incredible and would all fall into the category my husband and I call "taste-explosions".
    I have signed up to receive your posts so I won't miss out on anything.
    🙂 Mandy

    Reply
  22. Di says

    October 29, 2010 at 2:12 pm

    wow, this looks like it has such a delicious rich flavor!

    Reply
  23. Mushrooms Canada says

    October 29, 2010 at 3:20 pm

    WOW Kevin this one looks delicious! I love how you incorporated dried porcini's into the sauce. If one did not have access to dried porcini's what would you suggest to use in its place?
    – Brittany

    Reply
  24. Anonymous says

    October 29, 2010 at 4:44 pm

    Oh my GOSH this looks amazing! Stellar photographs! I love anything with mushrooms, and the heavy cream just adds to that love.

    Reply
  25. Ana Powell says

    October 29, 2010 at 8:07 pm

    So moreish ♥

    Reply
  26. Alisa Cooks says

    October 30, 2010 at 3:13 pm

    Love this recipe Kevin. Definitely bookmarking since we adore mushrooms. Thanks!

    Reply
  27. Natalie says

    October 31, 2010 at 11:25 am

    Wow, this looks so tasty, can't wait to try it.

    Reply
  28. Anonymous says

    November 1, 2010 at 2:40 am

    Looks heavenly. Mushrooms and cream simply "go" together.

    Reply
  29. Kevin says

    November 3, 2010 at 11:09 am

    Mushrooms Canada: If I did not have access to dried porcini mushrooms I would use some finely chopped button or cremini mushrooms. They would not pack as much flavour but they would still be really good!

    Reply
  30. bed frame amish says

    November 12, 2010 at 2:32 am

    This is beautiful! I love it! I can't wait to try this one. Healthy and delicious at the same time.

    Reply
  31. eatme_delicious says

    January 10, 2011 at 12:33 am

    This looks amazing!!

    Reply
  32. Anonymous says

    April 23, 2011 at 8:07 am

    It says 1/3 parm does that mean 1/3 cup of parm…thanks

    Reply
  33. Kevin says

    April 27, 2011 at 10:14 am

    Anonymous: Yes, that should be 1/3 cup parmigiano reggiano (grated). Thanks!

    Reply
  34. Anonymous says

    July 27, 2014 at 10:50 pm

    Is it just me, or do comments usually help one decide if the recipe TASTES good? Maybe I missed something, but it doesn't look as if anyone has tried this recipe and then commented on it.

    Reply
  35. Nini says

    July 1, 2021 at 2:49 pm

    ABSOLUTELY AGREE! It benefits no one (and it is a WASTE OF TIME on behalf of the reader) to see opinion after opinion regarding the fabulous PHOTOS and how much one is LOOKING FORWARD to making the recipe! (This is SO COMMON throughout PINTEREST and other recipe sites and it should be stopped by the administrators!) Frankly, when I see this I think, “.Hmm. So MUCH praise, but no one MADE it, yet? VERY strange. OR, is it that many have since made it, DID NOT CARE FOR IT, and did not return to submit a poor/bad review?”
    In any event, my interest in making the recipe(s) has now dramatically waned. Moved on to something that actually has high ratings of those who have TASTED IT!!!

    Reply

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