Roasted Portobello Mushrooms with Chipotle Cream
4 Apr 2006
Ok. Enough with the desserts already. Last week was very, very bad from a combination calories and exercise stand point. That is to say, I had lots of the former and almost none of the later. Very, very bad... (but oh so good).
At least I have gotten it out of my system, at least for a day or so. I'm moving on to some dishes that don't increase my pant size.
Starting with this one. Roasted Portobello Mushrooms with a freakishly good chipotle cream sauce (yes, the same one that was in the tarts). Oh sure, it has heavy cream in it. But you really don't need much at all for knock your socks off flavor and you could, if you were being really good, substitute plain yogurt. You can serve it as a side dish, or make enough for a meal.
This recipe started from the roasted vegetables section in Heidi Swanson's gorgeous Cook 1.0 vegetarian cookbook.
This book contains some truly beautiful recipes, with lots of variations... perfect for the way I cook. Her version is the mushroom, straight up. I followed it closely (not much to go wrong with olive oil, salt and garlic...) and added the sauce.
I could eat this Every. Single. Day.
Chipotle Cream Sauce
Makes a 1/2 cup of sauce, which will keep in the fridge for a bit.
1 can chipotle chili in adobo sauce
1/2 cup heavy cream (or substitute sour cream or plain yogurt)
Finely chop one or two of the chilies, and add them and a tablespoon of the adobo sauce to the cream. Whisk until slightly thickened. Refrigerate until ready to use.
Roasted Portobello Mushrooms
Chili flakes (optional)
Cilantro (for garnish)
Preheat oven to 425F.
Remove the stem from the mushrooms and brush with a soft mushroom brush to remove any dirt.
Line a rimmed baking dish with foil. Place the mushrooms stem-side down. Rub with the garlic, sprinkle with salt, pepper and chili flakes and drizzle with olive oil.
Bake for 10 minutes and then flip. Bake for another 10 minutes. They should be juicy. If not, leave them in for another 5 minutes.
Remove from oven and slice or serve whole. Drizzle with the Chipotle Cream and garnish with fresh cilantro.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.