Ok, so we’ve finally reached the end of this thing. What you see to the left is the completed plate that I put together according to Chef O'Connell's instructions. There are a couple of things to note here. First, I just don’t quite have that artistic eye that makes this plate really sing. That’s something that I clearly need to work on. Second, the flavors in this thing are amazing. The combination of the Tomato Coulis with the Wild Rice Pecan Pilaf are just extraordinary and the Portobello coupled with the Tomato and Shallot Fondue provide a wonderful counterpoint.
This is the type of dish that if you take the time to make the parts several days before hand, it will be minimal effort to grill up the mushrooms and bring it all together just before serving. It does make an impressive presentation and one that is sure to wow your dinner guests. Oh, while the title does say grilled, I did these in the broiler of my oven because I just didn’t feel like fighting the cold to grill that evening.
Grilled Portobello Mushrooms Masquerading as a Filet Mignon
Serves 4
8 Portobello Mushroom caps, each about 4 1/2 inches in diameter
1/4 cup olive oil
1/2 tsp minced garlic
salt and freshly ground pepper to taste
1 large white onion sliced 1/4 inch thick
olive oil
2 Tbs Brown Butter
Blanched Vegetables
Tomato Coulis
Roasted Tomato and Shallot Fondue
Wild Rice Pecan Pilaf
Heat a large skillet over high heat. Spray or brush the onion slices with olive oil and lay them in the skillet one layer deep. Cook until lightly charred, turn over and char the other side. Remove from the pan and keep warm. (Author’s note: An oven heated to 200 degrees will do a fine job of keeping things warm without over cooking them. Just remember to pull everything out before cranking on the broiler. Don’t ask.) Repeat until all the onions are cooked.
Combine the zucchini with the carrots. Melt the brown butter over them and season with salt and pepper. Keep warm.
Heat the Tomato Coulis, the Roasted Tomato and Shallot Fondue, and the Wild Rice Pecan Pilaf on the stove.
Preheat the grill or broiler. Using a 4 inch round cookie cutter (Another author’s note: not every one has a 4” round cookie cutter laying about their kitchen. I used a ramekin with a 4” diameter opening as a template and cut around it with a paring knife. Be resourceful.) stamp out or trim each mushroom cap into a perfect circle. Place the trimmed mushroom caps in a shallow baking pan, pour the 1/4 olive oil over them and sprinkle with the garlic. Lightly season with the salt and pepper and toss to coat evenly. (The continuing obsession of the author to note things: I love my reusable oil spray can here. I can spray my choice of olive oil onto things and it makes it a touch easier to coat than to toss.) Grill or broil the mushroom caps for about 3 1/2 minutes per side. Remove from the gill or broiler and keep warm.
Putting it all together – Lay three or four of the charred onion rings in the center of each of four warm serving plates. Arrange two slice of carrot and two slice of zucchini over the onion rings in a nest like pattern. Place a mound of Wild Rice Pecan Pilaf (about 1/2 cup) in the center of the vegetables. Turn four of the grilled mushroom caps over and place about 2 tables spoons of the Roasted Tomato and Shallot Fondue on each one. Place another cap right side up on the top of the fondue, making a “sandwich”. Carefully place the filled caps on top of the wild rice. Spoon Tomato Coulis around the plate and serve.
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