Grilled Portobello Mushrooms

Name: Grilled Portobello Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 4 large Portobello mushrooms; 10 g whole Parmesan; 1 tablespoon pine nuts; 4 teaspoons olive oil and 3 tablespoons olive oil for frying; 4 teaspoons balsamic vinegar; 4 sprigs thyme; freshly ground pepper; salt; 160 g tomatoes; 50 g shallot; 200 ml cream, min. 31%; 2 tablespoons dry white wine; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon coarsely chopped basil; 1 tablespoon finely chopped chives; pepper; 1 teaspoon salt

4 SERVINGS

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INGREDIENTS FOR MUSHROOMS

4 large Portobello mushrooms
10 g whole Parmesan
1 tablespoon pine nuts
4 teaspoons olive oil and 3 tablespoons olive oil for frying
4 teaspoons balsamic vinegar
4 sprigs thyme
freshly ground pepper
salt

INGREDIENTS FOR SAUCE

160 g tomatoes
50 g shallot
200 ml cream, min. 31%
2 tablespoons dry white wine
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon coarsely chopped basil
1 tablespoon finely chopped chives
pepper
1 teaspoon salt

INSTRUCTIONS FOR MUSHROOMS

1
Preheat the oven to 180 °C.
2
Clean the mushrooms, cut off the stems, place the caps upside down on a cutting board, and stick pine nuts and broken cheese into them. Drizzle with olive oil and vinegar, season with salt and pepper, and add thyme leaves.
3
Heat olive oil in a pan, place the mushroom caps upside down on it, and cook them over medium heat for 2 minutes. Then transfer them to a baking sheet, place in the preheated oven, and bake for 8 minutes.

INSTRUCTIONS FOR SAUCE

1
Cut the tomatoes, remove the tough core and seeds. Finely chop the flesh. Clean and finely chop the shallot.
2
Heat olive oil in a pan over high heat, sauté the shallot, pour in the wine and let it reduce.
3
Pour in the vinegar, let it reduce, add cream, salt, and freshly ground pepper, and cook for 1 minute, stirring constantly.
4
Add the tomatoes, let cook for 1 minute, then remove the pan from the heat. Stir in the herbs and season with salt and pepper to taste.
5
Pour the sauce onto a plate and place the roasted mushroom on top.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.