Posts tagged portobello

Portobello Stroganoff

This one was inspired by a recipe from Cook’s Country. I took their low-fat beef stroganoff on a different spin by taking out the beef altogether. Alright, the truth is I accidentally used the meat for something else, ok?

Actually, by having just the portobello mushrooms, it now felt even lighter. Also, I thought the idea of using yogurt instead of sour cream was interesting. Great for slashing the calories, for sure. Fortunately, with the tomato paste and mustard, it still retained quite a bit of tang, but not too much. Which I liked a lot, actually.

You’ll love the down home taste of this recipe. Give it a try. Definitely a cut above the commercial variety.

Oh, and feel free to add the meat. Not gonna hurt my feelings, I promise.

Ingredients (4 servings)
1 8oz pkg. No-Yolk Egg Noodles
4 Portobello Mushroom Caps
1 onion, finely diced
3 tbs. All-Purpose Flour
1 tbs. Tomato Paste
2 cups Low-Sodium Beef Broth
1 tbs Dijon Mustard
1/2 cup Fat-Free Plain Yogurt
Salt & Pepper
1 large Egg White, discard yolk
2 tbs. finely chopped Fresh Parsley

Brush portobellos with a little EVOO and sprinkle with salt & pepper. Grill or roast to preferred doneness. Slice into long, thin pieces. Set aside.

Now, in a medium-heated large skillet, cook onions until browned, 6 to 8 minutes. Stir in flour, salt and tomato paste and cook until paste begins to darken, about 2 minutes. Add broth and mustard and bring to a boil while stirring, making sure there are no lumps. Reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes.

Meanwhile, Whisk the yogurt and egg white in a bowl until smooth. Add in sliced mushrooms to the skillet and mix to combine well with the sauce. Turn off heat then stir in yogurt mixture and parsley. Season with salt and pepper to taste.

Serve with a side of your favorite veggies.

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Portobello Paillard

Seems like I’m on a French cooking streak here, lately. Blame it on PBS! I was watching an episode of Avec Eric last weekend and was inspired by the chicken paillard Chef Ripert was preparing. However, I have been eating chicken for almost two weeks straight now and didn’t want anymore, at the moment. So, I thought of using a portobello mushroom instead.

Well, it’s flat enough, I thought. As you may know, paillard is usually a piece of thinly sliced or pounded meat (usually a chicken breast, veal or beef) that is cooked quickly in high heat and topped with some kind of salad or whatever. But this time, I didn’t want to use meat as a base. The portobello turned out to be fantastic, though. And with the Mediterranean flavors as a topping, I am definitely happy with my choice of ingredients.

By the way, the amount of my ingredients are all approximated. Feel free to switch things around, or even create your own flavors. I just happened to like this combination.

2 Portobello Mushrooms (stem removed)
2 tbs Raisins (boiled)
1/2 cup White Wine
1 tbs Shallot (chopped paper thin)
1-2 cloves garlic (chopped paper thin)
1 large tomato (halved, seeds removed, diced finely)
1/4 cup Assorted Olives (pitted, halved or diced)
1/4 cup Roasted Red Bell Peppers (diced)
1/4 cup Goat Cheese or Feta (diced)
Olive Oil
Fresh Basil
Sprinkle of Pine nuts or Almonds
1 tbs Capers
1 Lemon
Fresh Ground Pepper

Boil raisins in white wine, drain and pat dry. In a mixing bowl, combine shallot, garlic, tomato, capers, raisins, olives, roasted bell peppers, goat cheese, nuts, a grind of pepper and a drizzle of olive oil. Coat mushroom cap lightly with olive oil and lay upside down, on a baking pan. Top with salad mixture and drizzle with a little more olive oil. Bake in 450F oven for about 15-20 minutes. Transfer to a plate, top with chopped basil and squeeze lemon juice. Garnish with a lemon wedge.

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