Balsamic portobello mushrooms with gremolata

Portobello mushrooms are typically 5 to 10 cm diameter.  They have a wide, open cap with visible dark brown gills underneath.  Their cap is usually brown, ranging from light to dark shades, and it has a smooth texture.  They are firm and meaty.  They have an earthy, rich flavour that intensifies when cooked.  They pair excellently with balsamic vinegar.

Serve as a starter, as a tapas dish or as a light supper dish.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

1½ tbs            Olive oil     

4                    Mushrooms  - Portobello, trimmed         

3 tbs               Vinegar  - balsamic   

For the gremolata

4 tbs               Parsley  - chopped    

4 tbs               Dill  - chopped         

2 cloves           Garlic  - chopped      

1                    Lemon  - grated zest of          

1                    Orange  - grated zest of          

Method

To make to gremolata…

Mix together all the gremolata ingredients.

To cook the mushrooms…

Heat the oil in a frying pan set over a medium-high heat.  Add the mushrooms and fry on both sides.  Then add the balsamic vinegar and simmer for five minutes.

Remove the mushrooms from the pan and place them on a warmed serving dish.  Sprinkle them with the gremolata and with salt and pepper.

Wine recommendations

An aromatic white or a robust red.

Conventional

     Vouvray

Interesting

     Chardonnay

     Chinon

     Côtes du Rhône

     Riesling