The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the dish is paired with crispy panko breadcrumbs with notes of sesame and lime juice to add a beautiful brightness. This recipe combines bold flavors and simple techniques to create the perfect weeknight dinner to add to your repertoire.
When you caramelize food, the browning effect can enhance umami by as much as seven or eight times! Here, mushrooms get extra sweet and sticky in the pan, and then they’re tossed in some smoked paprika and soy for an extra umami boost. Black-eyed peas and garlicky sautéed greens make this a super-charged, protein- and nutrient-packed plant-based powerhouse.
This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. When shopping, choose dense mushrooms with a cupped shape. Blue cheese can be substituted for the goat cheese. This recipe can be easily halved.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse it with broccoli rabe, which it resembles -broccolini is much milder. This stir-fry also gets a non-Asian seasoning of thyme, which works beautifully with the other flavors.