Smokey Braised Portobello Mushrooms
APRIL 15, 2021
By CHEF KEN
Yield: 1 large or 2 small caps per person
This method of cooking the wonderfully textured Portobello mushroom captures the flavors of a charcoal grill in the process.
This method of cooking the wonderfully textured Portobello mushroom captures the flavors of a charcoal grill in the process.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Braising Liquid (enough to braise 6 servings)
- 1 cup apple juice
- 1 cup water
- 1 teaspoon ginger root, minced
- 1 teaspoon maple syrup
- 2 teaspoons toasted almonds, chopped
- 1/4 teaspoon liquid smoke
- 15 fresh or dry rosemary leaves
- Pinch ground black pepper
Mushrooms
- 6 five-inch portobello mushroom caps
- 1 teaspoon olive oil
Instructions
- Combine braising liquid ingredients and set aside.
- Brush a large frying pan with olive oil and place it over medium high heat. Put Portobello caps top side down in pan and brown.
- Turn caps over and for each one add 3 tablespoons of braising liquid to the pan, cover and cook for about four minutes. Caps are done when they are fork tender.
- If there is a lot of juice or it is weak in flavor, reduce liquid to a glaze.
- Add a few drops of lemon juice or hot sauce for more flavor
