Pan-Roasted Portobello Mushrooms with Mashed Parsnips
This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.
1/4 C. soy sauce
2 T. balsamic vinegar
1 T. honey
4 T. Ketchup
2 cloves garlic, smashed
5 T. sherry
8 T. 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 T. minced fresh flat-leaf parsley leaves
1 bunch SautÃ©ed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)
Preheat the oven to 400Â°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. 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 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. 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.Â and turn off the heat. If the pan isnâ€™t big enough, you may need to sear the mushrooms in batches, but itâ€™s okay to crowd them in a little for roasting. When youâ€™re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.Â 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 sautÃ©ed greens.