The Recipes

Marinated Mushrooms with Carmelized Shallots and Romesco

It is somewhat of a vegetarian cliche, I think, but big ol' portabello mushroom caps can really take the place of a protein in a meal, especially if you treat them like a protein.  Give them a big drink of a yummy marinade and delicious sauces and you're good to go!


Marinated Mushrooms


- 1 portabello mushroom

- 1 tsp. honey

- 2 garlic cloves, minced

- 1/4 c. balsamic vinegar

- 1 roma tomato, roughly chopped

- 1 T. chopped walnuts

- 1/4 c. day-old bread pieces

- 1 T. golden raisins

- splash sherry wine vinegar

- 1/2 shallot, thinly sliced

- 1 T. parsley, roughly chopped

- 1 T. molasses

- 1 T. sugar

- splash red wine

- salt

- pepper

- olive oil

Combine the honey, 1 of the garlic cloves and balsamic vinegar in a plastic storage bag.  Scrape the gills out of the bottom of the mushroom.  Rub the mushroom with a dry towel to clean it.  Add it to the plastic bag and marinade for at least 30 minutes and up to 2 hours.

Put the raisins and bread in a small bowl.  Cover them with warm water.  Let them soak for 15 minutes.  Squeeze the excess moisture out of the bread and drain the raisins.  Discard the soaking liquid.  

Combine the tomato, walnuts, bread, raisins, sherry, and parsley in a food processor.  Pulse to combine.  Drizzle in a little bit of olive oil, season with salt and pepper, and pulse to combine.

Heat a turn of the pan of olive oil in two different pans (or one pan and one grill pan).  Remove the mushroom from the marinade and add it to one pan, or grill pan if using.  Cook for 4-5 minutes per side.

Add the shallot to the other pan.  Season lightly with salt and let them soften for 2-3 minutes.  Stir in the garlic and add in the wine.  Add in the molasses and sugar and let it reduce.

Once the mushroom is cooked through, slice it and plate it.  Top with the carmelized shallots.  Finish with a spoonful of the romesco sauce.