Portabello Mushrooms with Herb and Garlic Sauce

  • 12 portions

Instructions

  1. Sauté mushroom caps top side up for 3-4 minutes in olive oil. Turn over. Season with salt and sprinkle with onions and garlic. Sauté an additional 3-4 minutes.
  2. In a large bowl, add garlic powder to 500mL of boiling water; mix well. Add MAGGI Mashed Potato Instant Mix gradually. Use a whisk to dissolve and incorporate potatoes and garlic. Let stand one minute, then fluff and keep hot.
  3. Blanch baby spinach, drain. Sauté tomatoes in 1tbsp of olive oil - season to taste.
  4. Place half of the mushrooms with bottom up into a full size 2” deep bain marie pan.
  5. Add wine, butter, pepper, thyme and parsley to the sauce pan of prepared MAGGI Demi-Glace Sauce Mix. Whisk until fully combined and the sauce is smooth.
  6. Heat the mushrooms in a conventional oven for approximately 10 minutes at 160° C. To serve place a small handful of spinach on a plate, followed by 1 mushroom on a bed of MAGGI Mashed Potato. Add a spoonful of grape tomatoes to the side and drizzle MAGGI Demi-Glace over mushroom and mashed potato. Garnish with chives and serve with a salad of microherbs, if desired.

Recipe Details

Qty

Unit

Ingredient

Preparation

12

ea

Mushroom

Portabello, large caps, trimmed

100

mL

Olive oil

 

2

tbsp

Salt

 

200

gr

Onion

Finely chopped

3

ea

Garlic

Cloves, finely chopped

1

tbsp

Garlic powder

 

500

mL

Water, boiling

 

100

gr

MAGGI Gluten Free Mashed Potato 4kg

Not reconstituted

300

gr

Baby spinach leaves

 

30

ea

Cherry tomato

 

100

mg

White wine

 

20

gr

Butter

 

5

gr

Black pepper, medium coarse ground

 

2

tsp

Thyme, dried, ground

 

125

gr

Parsley, fresh

 

1

L

MAGGI Demi-Glace Sauce

Prepared, held hot in saucepan

1

bunch

Chives, fresh

Finely chopped