Grilled Portobello Mushroom In A Porcini Cream Sauce

1. 1

   Soak the dried porcini mushrooms in the hot water for 20 minutes. Drain the mushrooms and chop them reserving the water.

2. 2

   Melt the butter in a pan at medium. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.

3. 3

   Brush the portobello mushrooms with the oil and season with salt and pepper.

4. 4

   Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.