Tuscan Portobello Mushrooms over Couscous

Tuscan Portobello Mushrooms over Couscous

I was cooking dinner recently at a good friend of mine's house the other day, as I often do. Whenever we cook together we always have a lot of fun and come up with great ideas. We work very well together in and outside of the kitchen.

This time around, we were making the original version of this recipe, Tuscan chicken over couscous. While we were cooking, she had the idea that if you use portobello mushrooms instead of chicken for this recipe, it would make a delicious vegetarian dish.

This friend of mine, Kristen, also suggested serving it over couscous. She is a genius, because it made the dish even better! If you are not a fan of couscous, you could omit it and serve the mushrooms over  roasted cauliflower. However, I really do hope you will give it a try. It really ties the whole dish together!

I imagine this recipe would be great for a dinner party, date, or even just a weeknight when you feel like being a little fancier. The color is gorgeous. The tartness of the tomatoes, sweetness of the onion, smokiness of the chipotles, and the meatiness of the mushrooms is sure to impress!

 

 

 

 

yield: 4-5 servings

Ingredients:

  • 1 box couscous
  • 3 Roma tomatoes
  • 2 Tablespoons olive oil
  • 2 tablespoons butter
  • 4-5 large portobello mushrooms
  • 1/2 cup sweet vidalia onions (quartered and then sliced)
  • 1 1/4 cup creme fraiche (or 3/4 cup heavy cream + 1/2 cup sour cream) Bonus points if you use my creme fraiche recipe!
  • ½ cup Parmesan cheese
  • 1 12 oz. can chipotle peppers in adobo sauce
  • 1 cup spinach, roughly chopped
  • 2 teaspoon minced garlic
  • 1/4 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil

 

 

Instructions:

Slice onions and tomatoes 1/2" thick.

Spray a cookie sheet and the cooking rack on top, and set oven rack as close to broiler as possible. Set oven to broil. Slice tomatoes lengthwise, and place onto cooking rack, without over-lapping. Place in oven for 15-20 minutes or until shrunken and slightly blackened. Here is an image to help show you what result you are looking for.

Open can of chipotles in adobo sauce and chop in food processor to incorporate chipotles and adobo sauce together. Set aside.

Add butter and olive oil to pan, and then add your mushrooms gill-side down, stems removed. When you cook mushrooms, they release liquids (or "get wet") and then they become dry. Once they become dry, they are cooked. Once cooked, remove and set aside.

Set stove to medium-high heat. Add onions, and sauté over medium-high heat until transparent. Remove tomatoes from cooking rack and add to pan. Add 2-3 tablespoons of chipotle adobo sauce (or to taste---remember it is spicy). Add all remaining ingredients from the list except for spinach and basil, and stir over medium heat until it thickens slightly. Add spinach and allow to wilt, continuing to stir, to avoid scorching. Once the spinach has wilted, add basil and incorporate.

Cook couscous according to directions on package.

Serve each mushroom immediately over couscous (or a bed of  roasted cauliflower, if desired.), and top with sauce.

 

 

 

Here is a pin-able photo just for Pinterest!