Recipe: Yummy Portobello Mushroom glazed with balsamic vinegar

Portobello Mushroom glazed with balsamic vinegar.

You can have Portobello Mushroom glazed with balsamic vinegar using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Portobello Mushroom glazed with balsamic vinegar

  1. It's 2 tbsp of + 2 Tsp porcini-infused olive oil or EVOO.
  2. It's 2 tbsp of balsamic vinegar.
  3. Prepare 2 tbsp of minced shallot.
  4. It's 2 clove of garlic, minced.
  5. Prepare 3/4 tsp of minced rosemary.
  6. You need 3/4 tsp of kosher salt.
  7. Prepare 4 large of (6" dia) portobello mushrooms; stems removed.
  8. It's 2 cup of veal stock.
  9. Prepare 1 tbsp of minced parsley.

Portobello Mushroom glazed with balsamic vinegar step by step

  1. In a very large bowl, whisk together 2 Tbsp of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes..
  2. Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least 3/4 inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes..
  3. Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup..
  4. Remove from the heat, stirring the remaining 2 tsp of the procini oil and the parsley and the sauce over the mushrooms. Serve immediately..

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