Here’s another wickedly delicious dish from Pink Apron, and it’s going to be our Meatless Monday entree tomorrow night. Portabellos are my favorite mushroom, as their texture doesn’t break down as much as button mushrooms in cooking and they are so savory. Marvelous. My husband is a sauce fiend, so I know I have him on this one!
-1 tablespoon plus one teaspoon olive oil, divided
-1/4 cup white wine or champagne vinegar
-1/2 teaspoon red pepper flakes
-2 garlic cloves, finely grated
-1 teaspoon honey
-6 portabella mushrooms, stems removed
-1 tablespoon chopped dried chipotles (this yielded a mildly spicy sauce, but feel free to scale up or down to meet your personal spice preferences)
-1/4 cup boiling water
-1/4 cup diced shallots
-1 12-ounce can fat free evaporated milk
-4 ounces chevre
-Pinch of salt and freshly ground black pepper
To make the marinade for the mushrooms, combine olive oil through honey in a large plastic food storage bag. Whisk ingredients or shake with bag closed until well combined. Add portabellos, turning the mushrooms over in the mixture until well coated. Set aside to marinate for at least 30 minutes.
While mushrooms are marinating, rehydrate your chipotles for the sauce. Place the dried chipotles in a bowl, pour boiling water over the top, and let set until rehydrated about 15-20 minutes.
When mushrooms have almost finished marinating and chipotles are rehydrated, make your sauce. Add the remaining teaspoon of olive oil to a frying pan or cast iron skillet over medium heat. Once pan is hot, add shallots and cook until translucent, about 5 minutes. Add the chipotles and their soaking liquid to the pan. Cook until the liquid has evaporated.
Add the evaporated milk to the pan. Cook until the mixture is gently bubbling, then turn the heat down to low. Cook until the mixture has reduced by about half.
Stir in the goat cheese until well combined and by adding the mixture to a blender or using an immersion blender, blend on high until the mixture is smooth. Season with salt and pepper to taste.
Prepare grill or grill pan to medium heat. Place mushrooms on grill and cook for 5 minutes on the first side. Turnover and cook three minutes more.
Slice and serve with sauce drizzled over the top.