PAN-ROASTED PORTOBELLO MUSHROOMS WITH MASHED PARSNIPS

Pan-Roasted Portobello Mushrooms with Mashed Parsnips image

Categories Sauce Mushroom Side Marinate Roast Vegetarian Dinner Parsnip Simmer Boil

Yield serves 4

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 tablespoon honey
4 tablespoons Tamarind Ketchup (page 178) or regular ketchup
2 cloves garlic, smashed
5 tablespoons sherry
8 tablespoons olive oil
4 portobello mushrooms, stems removed
2 parsnips, peeled, inner core removed, and coarsely chopped
2 Yukon Gold potatoes, peeled and coarsely chopped
Salt and freshly ground black pepper
4 tablespoons minced fresh flat-leaf parsley leaves
1 recipe Sautéed Leafy Greens (page 186)

Steps:

Preheat the oven to 400°F.
In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 tablespoons of the sherry, and 3 tablespoons of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes.
Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 tablespoons of the olive oil. Season with salt, then cover and set aside.
Heat a large ovenproof pan and add the remaining 2 tablespoons olive oil. Lift the mushrooms out of the marinade, and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds and turn off the heat. If the pan isn't big enough, you may need to sear the mushrooms in batches, but it's okay to crowd them in a little for roasting. When you're done searing, pour 1 tablespoon of the reserved marinade over each mushroom and season with salt. Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more.
Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute.
To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.