As far as I am concerned, this is one of my ultimate comfort foods for a winter warming lunch. So rich so keep your portions small or break it up with some wilted spinach and crispy bacon.
Ingredients:
8 portobello mushrooms
1 small onion (or 2 shallots)
1 tbsp butter
2 cloves garlic
4 tbsp white wine
½ cup cream
3 tbsp chopped fresh herbs (parsley and thyme)
Salt and Pepper
Saute onion and garlic in butter til soft - not brown. Add the slice mushrooms and fry gently for 1 minute.
Pour in the wine and let it reduce by half. Add cream and simmer for 5-10 minutes til mushrooms are cooked and sauce thickened. Add the chopped herbs.
Season with salt and pepper to taste. Serve on toasted ciabatta.
Note: You can add a tsp of djon/wholegrain mustard if you like. Serves 2.
Ingredients:
8 portobello mushrooms
1 small onion (or 2 shallots)
1 tbsp butter
2 cloves garlic
4 tbsp white wine
½ cup cream
3 tbsp chopped fresh herbs (parsley and thyme)
Salt and Pepper
Saute onion and garlic in butter til soft - not brown. Add the slice mushrooms and fry gently for 1 minute.
Pour in the wine and let it reduce by half. Add cream and simmer for 5-10 minutes til mushrooms are cooked and sauce thickened. Add the chopped herbs.
Season with salt and pepper to taste. Serve on toasted ciabatta.
Note: You can add a tsp of djon/wholegrain mustard if you like. Serves 2.