Spring is here! The daffodils are blooming, birds are chirping and it is almost time for the farmer’s markets! It’s time to hang up the skis, bust out the camping equipment and shift our meals from winter comfort food to grilled delights and fresh vegetables. My grilled portobello mushroom polenta recipe is the perfect gluten-free and vegetarian meal to celebrate the new season! This dish was inspired by a recent collaboration between the The Wynn Resort in Las Vegas and the vegan chef Tal Ronnen. These collaborators are working together to create beautiful vegan and vegetarian dishes for all their guests at the Wynn. Check out the Vegas.com link here: http://www.vegas.com/resorts/wynn/ to learn all about the Wynn hotel, read guest reviews and plan your delicious dining adventure at the Wynn! No drooling on the keyboard!
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 oz pine nuts
- 2 tablespoons butter
- 2 tablespoons gluten-free all-purpose flour
- 2, 32 oz low-sodium vegetable broth
- 4 oz Marsala cooking wine
- 2 sprigs fresh rosemary, minced
- 8 sprigs fresh thyme, minced
- 3 large portobello mushrooms, approximately 3 inches in diameter
- 9 oz instant polenta
- 2 oz creamy havarti cheese, roughly chopped
- 2 oz grated Parmesan cheese
- salt and pepper to taste
- olive oil as needed
1. Clean mushrooms by brushing caps gently with a damp paper towel, once clean set aside. Never dunk mushrooms in water to clean them. Mushrooms will absorb the water and you will lose the texture and taste of your precious mushies. Preheat your broiler to its lowest setting and your grill to medium heat.
2. Saute the minced shallots in olive oil over medium heat in a large, deep pan. Saute for 1-2 minutes until slightly translucent and sprinkle in salt and pepper. Turn heat to low, add garlic and saute for an additional 2 minutes. Turn heat off, remove the shallots and garlic from the pan and set them aside.
3. On a foil-lined baking sheet, toss pine nuts with a splash of olive oil and a generous sprinkle of salt and pepper. Spread pine nuts flat along the baking dish and broil on the lowest broil setting for 1-2 minutes. WATCH these puppies the whole time, pine nuts are notorious burners. Remove pine nuts from oven once golden brown and set aside.
4. In the same large, deep pan you sauteed the shallots and garlic in melt 2 tablespoons of butter. Once melted, slowly stir in 2 tablespoons of gluten-free all-purpose flour to create a roux. Cook roux for several minutes over medium-low heat until it begins to turn a golden color.
5. Slowly stir in 2 cups of of low-sodium vegetable stock and 4 oz Marsala cooking wine to your roux. Stirring frequently, allow the sauce mixture to cook over medium heat until half of the liquid has reduced.
6. Once your sauce has reduced by half, add a teaspooon of the minced rosemary and a teaspoon of the thyme. Add salt and pepper to taste. Reduce heat to low and stir occasionally.
7. In a small bowl, mix three tablespoons olive oil with 1/2 teaspoon of salt and pepper each and one tablespoon of both thyme and rosemary. Liberally brush both sides of your cleaned mushrooms with this mixture. Grill the dressed portobellos for 2 minutes each side for a total of 6 minutes. Remove mushrooms from grill and set aside in a warm oven.
8. Bring 4.5 cups of vegetable stock to a boil in a large pot. Add 9 oz instant polenta and cook acccording to package instructions. Be aware, the polenta will thicken quickly and you may need to add additional liquid to make sure the polenta stays at the texture you desire. Once you’re happy with the polenta, razzle-dazzle it! Add your havarti, Parmesan cheese, any remaining thyme and rosemary, salt and pepper to taste, and the shallots and garlic you sauteed earlier that have been waiting for their time to shine.
9. To plate, lay down two heaping tablespoons of polenta, top with slices of the grilled portobello mushrooms, drizzle on your vegetable stock and Marsala wine sauce and sprinkle roasted pine nuts over the top. Enjoy!