Paillard of Portobello Mushroom Glazed With Balsamic Vinegar
- Total Time
- 1 hour
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Ingredients
- 2tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil
- 2tablespoons balsamic vinegar
- 2tablespoons minced shallot
- 2cloves garlic, minced
- ¾teaspoon minced rosemary
- ¾teaspoon kosher salt
- 4large (6-inch diameter) portobello mushrooms, stems removed
- 2cups veal stock
- 1tablespoon minced parsley
Nutritional analysis per serving (4 servings)
127 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
- Step 2
Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least ¾-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.
- Step 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 â…“ cup.
- Step 4
Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.
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