Print
Marinated Portobello Mushrooms
These Spanish marinated portobello mushrooms over steamed potatoes are incredible. This is pure comfort food. So rustic and delicious, and super easy.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Ingredients
marinade:
- 1 1/2 tablespoons smoked paprika
- 4 minced garlic cloves
- 1 medium yellow onion, chopped
- 3 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 large bay leaf
- Celtic sea salt and freshly ground black pepper, to taste
portobellos:
- 6 large Portobello mushrooms
- 2 tablespoons extra-virgin olive oil
potatoes:
- 3 1/2 pounds peeled and roughly chopped yellow potatoes
- 1 quart/liter vegetable broth
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon ground cumin, plus more to taste
- Finely chopped flat-leaf parsley
Instructions
-
In a large bowl, add the marinade ingredients above and whisk together. Add Portobello mushrooms and coat. Cover with plastic wrap, and marinate overnight in the refrigerator.
-
Sear the marinated mushrooms in hot olive oil, 1 to 2 minutes on each side. Then add the potatoes, vegetable stock, smoked paprika, cumin, and salt, and simmer, uncovered, until tender. Add paprika, cumin, and salt to taste.
-
Ladle mushrooms and potatoes into serving bowls. Reduce sauce over high heat for 2 to 3 minutes to thicken, and spoon over mushrooms and potatoes. Garnish with fresh chopped parsley.
-
Serve in shallow bowls with crusty bread.
Recipe Notes
Adapted from Penelope Casas’s recipe, adapted from Bodegas Farina, from The Flavor Bible copyright 2014 Andrew Dornenburg and Karen Page published by Little, Brown and Company.
Photo by Trent Lanz and styling by Alicia Buszczak