This week the easy recipe is Portobello Veggie Mignon In Wine Sauce. Whether vegetarian or carnivore your guests or family will enjoy this meal .
The recipe serves 4.
4 portobello mushrooms
1 red onion sliced and chopped
12 fresh mushrooms – sliced
1/2 Cup fresh Italian Parsley
3 garlic cloves – diced
1/2 tsp Italian herbs
1/2 Cup red wine (Marsala or Chianti)
1/2 Cup vegetable broth
4 fresh basil leaves – chopped
1 Tbsp olive oil
1 Cup bread crumbs
1 Cup milk
1/8 Cup olive oil (for mushrooms)
1 large tomato
4 thick slices mozzarella
4 or more fresh basil – whole
Heat 1 Tbsp olive oil in fry pan, add onion and saute. When onion is soft add the sliced mushrooms, garlic and saute. Next add wine and vegetable broth and simmer on low.
Quickly wash portobello mushrooms and dry immediately with paper towel. Cut off stem from each portobello mushroom. In 2 large bowls make a milk and bread crumb dipping bowl. To the bread crumbs stir in 1/2 tsp of dry Italian herbs. Dip portobello mushroom into the milk, and then into the bread crumbs. Make certain the bread crumbs adhere to both sides of the mushroom.
Fry the portobello mushrooms in 1/8 cup of olive oil until bread crumbs are nicely browned. (I covered the pan with loose fitting aluminum foil to create a steam effect).
While cooking the mushrooms, make an easy side dish of tomato, mozzarella, an basil. It’s so easy to make. Just place a couple tomato slices on each dinner plate, place mozzarella on the tomatoes, add basil, and drizzle with olive oil (maybe a dash of dried red pepper flakes).
On each serving dish place a generous serving of the wine with onion sauce, and place a portobello mushroom on top. And you just made an easy and delicious meal without the expense of filet mignon.
Not to many months ago we created our Easy Fish and Vegetarian Recipes page. I have enjoyed working with Kacy and other vegetarians on recipes for the blog. Also, at the recent International Food Blogger Conference in Santa Monica, I had the opportunity to compare notes with vegetarian bloggers, and sample fantastic veggie dishes.
So, all of these exciting new developments have prompted me to think outside of my historical food comfort zone. My cooking roots come from the meat and potatoes culture. And, to be honest, I still joke to She Who Must Be Obeyed that unless there is meat or chicken in a dish there is no “food” in the meal. Obviously, my sentiment is in the mind rather than in reality (On a side note I think I just picked up on a personal issue that needs to be addressed – my mind’s eye versus reality).
Where was I? Right, it occurred to me that a vegetarian dish that resembled in looks and texture filet mignon could both fool my mind and make a great dinner. I made the dish, and you know what? It was very good.
From time to time I will tell She Who Must Be Obeyed my new recipe ideas. On occasion she will, in her subtle way, ask me if I changed the name of my blog to Difficult Recipes And Stuff. Hate it when she is right. So it makes me really happy to offer up this easy, pretty, and great tasting recipe. This week’s recipe has it all, and provides an option for a weekly meatless dinner!
Good Eating and Table Talk,
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