Portabella Bordelaise

40 min.
4 Servings
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Vegetarian meals can be just as rich and tasty as their meat counterparts. See for yourself with this mushroom bordelaise recipe that uses thick, portobello mushrooms and delightfully creamy mashed potatoes in a red wine bordelaise sauce.


  • 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


  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.

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