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Grilled Portobello Mushrooms au Poivre

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 shallot minced
  • 1 ounce butter
  • 1 tablespoon peppercorns cracked
  • ½ cup red wine
  • 1½ ounce Veggie-Glace Gold
  • 5 ounces hot water
  • ¼ cup parsley finely chopped
  • salt to taste
To Marinate the Mushrooms
  • olive oil
  • balsamic vinegar
  • salt and pepper to taste
  • 5 large portobello mushrooms
  • Spray olive oil substitute another cooking oil and brush or wipe it on the grill

Instructions

Au Poivre Sauce
    Cup of Yum
  1. 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.
  2. 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.
  3. Add finely chopped parsley, stir, and serve over the sliced portobellos.
Grilled Portobello Mushrooms
  1. De-stem the mushrooms and marinate the tops for a least an hour. Heat your grill to medium hot.
  2. When the grill is ready, spray it with the olive oil in a can to prevent the mushrooms from sticking.
  3. Grill the mushrooms for approximately 4-5 minutes per side. Slice (½ inch strips) and serve with the au Poivre sauce.