Spanish Marinated Portobello Mushrooms - vegetarian recipes

Spanish Marinated Portobello Mushrooms

May 11 2015 Meatless Monday 

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This savory dish perfectly pairs Portobello mushrooms with smoked paprikia, garlic and cumin, which compliment the mushroomsnatural umami flavors. Recipe courtesy of Karen Page and Andrew Dornenburg, author and photographer of The Vegetarian Flavor Bible. Serves 2 For the Marinade: - 1 1/­2 tablespoons Spanish smoked paprika - 4 minced garlic cloves - 1 chopped onion - 3 tablespoons minced fresh parsley - 3 tablespoons extra-virgin olive oil - 2 teaspoon ground cumin - 1 teaspoon dried oregano - 1 large bay leaf - salt and fresh black pepper to taste For the Portobellos: - 6 large, cleaned Portobello mushrooms - 2 tablespoons olive oil For the Potatoes: - 3 1/­2 pounds peeled new potatoes, roughly quartered into irregular-sized pieces (insert a knife point into each potato, and twist until broken) - 1 quart vegetable stock - 3/­4 teaspoon smoked paprika - ground cumin and salt to taste - fresh chopped parsley In a large bowl, add the marinade ingredients above and whisk together. Add Portobello mushrooms and coat. Cover with plastic wrap, and marinate overnight in the refrigerator. Sear the marinated mushrooms in hot olive oil, about 1-2 minutes on each side. Then add the potatoes, vegetable stock, smoked paprika, and cumin and/­or salt (to taste), and simmer, uncovered, until tender. Ladle mushrooms and potatoes into serving bowls. Reduce sauce over high heat for 2-3 minutes to thicken, and spoon over mushrooms and potatoes. Garnish with fresh chopped parsley. Serve in shallow bowls with your favorite crusty bread and glasses of red wine from the Toro region of Spain — ideally, a Gran Colegiata Crianza or another red wine from Bodegas Farina, which enhances this dish perfectly. The post Spanish Marinated Portobello Mushrooms appeared first on Meatless Monday.

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