Portabella Bordelaise

Ingredients:

• 4 large portobello mushroom caps
• ½ bunch Nature’s Basket thyme
• ¼ bunch parsley
• 1 shallot
• 3 large russet potatoes
• 2 oz. Giant Eagle unsalted butter, divided
• ⅓ cup Horizon heavy cream
• ½ tsp. + a pinch kosher salt
• 2 tsp. Market District extra virgin olive oil
• 2 cups House red wine
• 1⁄8 tsp. ground black pepper

Directions:

  Prep Time: 10 min. • Cook Time: 30 min.

Quarter the mushrooms. Chop the thyme and parsley. Peel and finely mince the shallot. Peel the potatoes and cut each into 4 pieces.

Place the cut potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Reduce the heat and simmer until the potatoes are tender for about 15 minutes. Drain the potatoes well and return to the pot. Add 1 oz. of the butter and mash the potatoes with a whisk or potato masher. When the potatoes are smooth, slowly add the heavy cream. Season with ½ tsp. kosher salt. Cover and place over a very low heat while you cook the mushrooms.

Heat a large frying pan over medium-high heat. Once hot add 2 tsp. olive oil. Place the quartered mushrooms in the hot oil, top-side down. Let sear until light golden brown for about 3 minutes. Add the chopped thyme and the red wine. Reduce the heat to medium-low and let the mushroom braise in the red wine. Continue to cook until there is about 2 Tbsp. of liquid left. Add the remaining butter and swirl, tossing the mushrooms in the sauce until the butter has completely melted. Turn off the heat and season with a pinch of salt and pepper.

Divide the mashed potatoes between 4 plates. Top with the mushrooms and drizzle with the sauce. Sprinkle with the chopped parsley and minced shallots.