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INGREDIENTS FOR MUSHROOMS AND SAUCE
- 4 large portobello mushrooms
- 10 g whole Parmesan
- 1 tablespoon pine nuts
- 5 teaspoons balsamic vinegar
- 6 tablespoons and 4 teaspoons extra virgin olive oil
- 4 sprigs of thyme
- freshly ground pepper
- salt and 1 teaspoon of salt
REMAINING INGREDIENTS FOR SAUCE
- 160 g tomatoes
- 50 g shallot
- 200 ml cream, min. 31 %
- 2 tablespoons dry white wine
- 1 tablespoon coarsely chopped basil
- 1 tablespoon finely chopped chives
- ground pepper
MUSHROOM INSTRUCTIONS
- 1Preheat the oven to 180 °C.
- 2Clean the mushrooms, cut off the stems, place the caps upside down on a cutting board, and stick pine nuts and broken cheese into them. Drizzle with olive oil, vinegar, season with salt and pepper, and add thyme leaves.
- 3Heat olive oil in a pan, place the mushroom caps upside down on it, and cook them over medium heat for 2 minutes. Then transfer them to a baking sheet, place in the preheated oven, and bake for 8 minutes.
SAUCE INSTRUCTIONS
- 1Cut the tomatoes, remove the tough core and seeds. Finely dice the flesh. Clean and finely chop the shallot.
- 2Heat olive oil in a pan over high heat, sauté the shallot, pour in the wine and let it reduce.
- 3Pour in the vinegar, let it reduce, add cream, salt, and freshly ground pepper, and cook for 1 minute, stirring constantly.
- 4Add the tomatoes, let cook for 1 minute, then remove the pan from the heat. Stir in the herbs and season with salt and pepper to taste.
- 5Pour the sauce onto a plate and place the roasted mushroom on top.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef