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Ingredientes
- 2 med Portobello mushrooms, stems removed and wiped clean
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 3 x Garlic cloves, thinly sliced, (up to 4)
- 5 x Plum fresh or possibly canned tomatoes, diced small
- 1 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/3 c. Dry white wine
- 1/2 c. Water or possibly chicken broth or possibly low-sodium canned chicken broth
- 6 x Fresh basil leaves, cut into chiffonade Shaved Parmesan cheese, optional
Direcciones
- Prepare the grill or possibly preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or possibly on a grill and cook till they are deeply browned, about 4 min per side.
- Remove from the heat. When the mushrooms are cold sufficient to handle, thinly slice them on an angle and set aside.
- To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is warm, add in the oil. Add in the garlic and cook till it is golden brown and lightly toasted, about 2-3 min. Add in the tomatoes, salt and pepper and cook till tomatoes are soft and stew-like, about 4-5 min. Add in the wine and cook for 5 min more. Add in the broth and cook till the liquid has reduced by half, about 5 min more. Add in the reserved mushrooms and the basil and cook till the mushrooms are warmed through, about 1 minute.
- Serve plain or possibly with shaved Parmesan cheese over pasta or possibly polenta.
- Yield: 4 servings
- serving(including plain polenta but not Parmesan) (Courtesy of Todd English
- "The Olives Table")
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 679 | |
| Calories from Fat 364 | 54% |
| Total Fat 41.18g | 51% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4714mg | 196% |
| Potassium 1137mg | 32% |
| Total Carbs 65.53g | 17% |
| Dietary Fiber 5.3g | 18% |
| Sugars 52.4g | 35% |
| Protein 5.76g | 9% |
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