Recipe Archives->Vegetables->Portobella Rougi

Portabello Rougi

2 portabello mushroom caps
1 medium red onion, sliced thick
1 whole roasted shallot
1 whole roasted garlic clove
1/4 cup demi-glace or beef or chicken broth
1 Tbsp. fresh chopped herbs
1 pint heavy cream
1/4 lb. grated Manchego cheese, white cheddar or Monterey Jack

Grill the mushrooms and onion slices and then cube them. Toss them
in a bowl with the roasted, chopped garlic and shallots and the
demi-glace. Fold the fresh herbs, cover with cheese sauce and serve.
For cheese sauce: reduce heavy cream with cheese. Whisk together
over medium heat and add a little salt and pepper to taste.

Printable version: portobella-rougi.txt.