Bug gave this 4 out of 5 Barks!
Ingredients:
2 Portobello Mushroom Caps
1/2 cup of Shitake or Crimini mushrooms, sliced
4 tbsp of Olive Oil (maybe a bit more)
2-3 cloves of garlic, crushed or minced
1/2 cup of red wine
28-30 oz. of crushed tomatoes
1-2 tbsp of chopped FRESH rosemary, depending on how much you like it!
Parmesan Cheese
Spinach Pasta
Directions:
Boil water and cook pasta according to directions on box.
Pre-heat grill over medium heat
Brush the mushroom caps with olive oil and grill for about 4-5 minute on each side.
Heat the olive oil and shitake/crimini in a pan over medium heat. Sauté for about 5 minutes and then add the garlic. Heat the mixture for a few more minutes and stir in the red wine.
Cut the portobello mushrooms and add to pan with shitake, garlic, and wine. Cook until most of the red wine has reduced. Add the can of crushed tomatoes and rosemary and cook for 6-8 minutes until the sauce is heated and the flavors have blended.
Put on a plate and top with parmesan cheese. Enjoy some bread with this too!
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| I used crimini, also called baby bella, because my grocery store was out of shitaki mushrooms. |
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| Enjoy and don't forget to add some fresh grated cheese! |
Tips:
After removing the portobello mushrooms from the grill, let rest for a few minutes. The mushrooms are similar to meat and if you cut into them when they are hot, all the juices will run out. If you let the mushroom rest after the grill, when you cut the mushroom the will retain their moisture and add more flavor to the sauce. Mushrooms give off a lot of water when cooked, so be careful how much oil you add to the pan. However, with the portobello mushrooms you want their natural juices to flavor the sauce.
Make sure to allow the red wine to reduce. Before you add the tomatoes you want to make sure that there is not much liquid in the pan. Since the mushrooms give off water, if you do not let that and the red wine reduce, then you will find the sauce to be a little runny or watery.
You don't have to grill the mushrooms, but it does add a nice smoky flavor that gives the sauce additional depth.
This recipe is so easy that you don't need help, but I always let Bug help me prep and cook at the stove!
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| Be careful, don't let your pups get any garlic. They will have an upset stomach for a few days. |
Garlic, you can slice or crush/mince garlic. I always use my garlic press to get finely chopped garlic. Crushing or mincing the garlic releases more oil, which yields a stronger flavor. By slicing garlic you will get a more subtle flavor. I don't know about you guys, but I don't want any subtle garlic. I love garlic and want a very concentrated flavor. As a result, I ALWAYS crush my garlic.
Cooking Wine, your choice. Depending on how much you use, I find that cooking wine yields a saltier flavor. I prefer cooking with wines I like to drink...and I certainly don't like to drink cooking wine (Okay, Okay I have actually tried it and its terrible!).
Bread, I really like the roasted garlic loaf you can get at most grocery stores. I guess by now you can tell I like garlic! I think this bread is simple, but has great natural flavor since the garlic chunks are baked in the loaf. This bread is great for dipping in the mushroom sauce.
Things I Love About This Recipe:
It is easy and probably takes only 30-40 minutes to prepare. A real no brainer.
It is always good no matter what the season!
It is a hearty meal. The mushrooms really are a meaty vegetable and I would compare this sauce to a thick (non-meat) Bolognese style sauce.
My husband loves it.
ZoeBug wishes she could eat it (but cannot because garlic is bad for dogs)!
Do you like this recipe? Check out the wine blog about the Chianti we paired with the meal!
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