Grilled Portobello Mushrooms au Poivre
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Unrated
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
American
Grilled Portobello Mushrooms au Poivre
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 shallot minced
- 1 ounce butter
- 1 tablespoon peppercorns cracked
- ½ cup red wine
- 1½ ounce veggie-glace gold
- 5 ounces water hot
- ¼ cup parsley finely chopped
- salt to taste
To Marinate the Mushrooms
- olive oil
- balsamic vinegar
- salt to taste
- black pepper to taste
- 5 large portobello mushrooms
- olive oil substitute another cooking oil and brush or wipe it on the grill, spray form
Instructions
Au Poivre Sauce
- Start by heating the butter over medium high heat and sauteing the shallots until translucent. Deglaze with red wine, add peppercorns, and reduce until most of the wine is gone.
- Add the Veggie-Glace Gold and hot water stirring (with a whisk if you have one) constantly until the Veggie-Glace is dissolved. Simmer until the sauce has thickened enough to coat a spoon, approximately 6-8 minutes.
- Add finely chopped parsley, stir, and serve over the sliced portobellos.
Grilled Portobello Mushrooms
- De-stem the mushrooms and marinate the tops for a least an hour. Heat your grill to medium hot.
- When the grill is ready, spray it with the olive oil in a can to prevent the mushrooms from sticking.
- Grill the mushrooms for approximately 4-5 minutes per side. Slice (½ inch strips) and serve with the au Poivre sauce.
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