Marinated Grilled Portobello Mushrooms With Spicy Pepper Sau
- 6 lrg portobello mushrooms
- 4 x cloves garlic minced
- 2 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tsp cracked black pepper
- 1/4 c. red wine vinegar
- 2/3 c. extra virgin extra virgin olive oil
- 1 c. red wine
- 3 x garlic cloves minced
- 2 x shallots minced
- 2 c. roasted vegetable stock
- 1 x jalapeno pepper roasted, peeled, stemmed and seeded
- 2 x Anaheim peppers roasted, peeled, stemmed and seeded
- 1 tsp grnd coriander
- 2 tsp grnd toasted cumin seeds
- 1 tsp minced cilantro
- 2 tsp unsalted butter Salt to taste Freshly-grnd black pepper to taste
- To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portobellos and throw away them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 min.
- To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat till about 1/3 c. of liquid remains, about 4 min. Add in the vegetable stock and peppers, decrease the heat to medium, and reduce till about half of the liquid remains.
- Puree the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add in the butter, and stir well. Season to taste with the salt and pepper. Keep hot.
- To prepare the mushrooms, oil the grill racks and heat the grill to very warm. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 min, or possibly till tender.
- To serve, divide mashed potatoes or possibly polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.
- This recipe yields 6 servings.
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