This vegetarian recipe will impress your family and friends! Believe me when I say, it tastes as good as it looks. The portabella mushrooms are meaty and savory. The bean puree is creamy and full of flavor. The red wine sauce is rich and almost sweet. A perfectly balanced dish! —jodiloves
large portabella mushrooms
Olive oil non-stick spray
medium shallots, chopped
clove of garlic, minced, divided
fresh green beans
Pinch of salt and pepper
1 1/4 cups
vegetable stock, divided
flat leaf parsley, chopped fine
French’s Crispy Fried Onions
can of cannellini beans, drained and rinsed
Remove the stalks from the mushrooms and chop them. Heat the non-stick spray in a large frying pan and cook the shallots over medium heat for 3 minutes until soft. Add the 3 cloves of chopped garlic and mushroom stalks. Season with salt and pepper. Cook for 3 minutes until mushrooms are soft. Stir in 1/8 cup of vegetable stock and green beans and reduce heat to medium-low. Cook until the green beans are soft but not mushy, about 5 minutes. Stir in parsley and keep warm.
To make the bean puree, combine olive oil, beans, 3 cloves of chopped garlic and 3 TBPS of vegetable stock in food processor until smooth and set aside. Add to a small sauce pan and warm.
To make the mushrooms, melt butter in a large frying pan and add the mushroom tops. Season with salt and pepper and cook on medium heat for 4 minutes on each side until tender. Remove mushrooms from pan and keep warm.
To make the red wine sauce, add wine to the same pan as the mushrooms were cooked in and scrape the bottom with a spatula to remove cooked bits of mushrooms. Add the tomato paste, 1 cup vegetable stock and brown sugar and bring to a boil. Cook for 10 minutes or until reduced and thickened.
To assemble, place 1/4 red wine sauce on your serving plates, top with 1/4 bean puree mixture, 1/4 green bean mixture and mushrooms. Add fried onions and parsley to garnish.