Best Honey Balsamic Portabella Mushroom Sauce Recipes

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED BALSAMIC- SOY PORTABELLA MUSHROOMS

Steps:

• Cut stem level to mushroom and clean mushrooms.
• Mix together olive oil, balsamic, soy, garlic, red pepper and sesame oil in a large ziplock bag or shallow marinating dish.
• Place mushrooms in bag with marinade and coat thoroughly; allow to sit for 1-3 hours, turning occasionally.
• Slice onions about 1/4-inch thick and set aside.
• Prepare grill, remembering to oil grate.
• Place mushrooms on grill (using extra marinade for a baste), and onion slices on mesh grate on grill.
• Drizzle onions with a little bit of olive oil and season with salt and pepper.
• Cook, basting mushrooms occasionally, and turning once, about 10 minutes or until tender in center.
• Do not burn onions or mushrooms (if they start cooking too fast, move them further from the hottest coals or heat source).
• Serve mushrooms with grilled onions on a kaiser roll, if desired, along with aioli or mayo and provolone cheese.
• You may microwave cheese on the mushroom for 45 seconds or so if you like it melted.

CLASSIC TENDERLOIN WITH BALSAMIC PORTABELLA SAUCE

Steps:

• FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
• Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
• FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
• Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
• Canadian Living Winning Tastes of Beef.

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
• Prepare grill or broiler.
• Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
• Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
• Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

PORTABELLA MUSHROOM SAUCE

Steps:

• Rinse and thinly slice mushroom caps.
• On a low heat, combine wine, parsley, garlic, and mushrooms. Stir frequently.
• Sauté 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat. Slowly add alfredo sauce.
• Season with salt and pepper to taste.
• Pour over pasta, garnish with cheese.
• Serve immediately.