Portobello Bordelaise with Mashed Potatoes and Spinach

Portobello Bordelaise with Mashed Potatoes and Spinach - Recipe Finder

Portobello Bordelaise with Mashed Potatoes and Spinach

Info

Course:
Main Course
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Photo by:

Top Chef Masters, Season 4, Episode 5, Quickfire Challenge

Ingredients

Olive oil, as needed
1/4 pound spinach

Portobello:

3 Portobello mushrooms
2 tablespoons black peppercorns
1/2 bunch thyme
1 bay leaf
4 tablespoons red wine 
2 tablespoons balsamic vinegar
Olive oil, as needed

Mashed Potatoes:

2 pounds Yukon gold potatoes
Salt and pepper, to taste
 1/2 pound butter, unsalted
 1 cup milk

Bordelaise Sauce:

4 tablespoons red wine
1 clove garlic, minced
1/2 bunch thyme, leaves removed
2 tablespoons black peppercorns
8 shallots
1 bay leaf
1 tablespoon Banyuls vinegar

Directions

1. Saute spinach in olive oil.

Portobello :

1. Cut portabellas with a ring mold, then marinate with thyme, peppercorns, bay leaves, red wine, balsamic vinegar, and olive oil.

2. Place on grill, getting diamond marks on both sides.

Mashed Potatoes:

1. Bring potatoes to a boil in salted water.

2. Once cooked, drain, then put into food mill with butter, add warm milk, and churn until smooth. Season with salt and pepper.

Bordelaise Sauce:

1. Reduce wine with garlic, bay leaf, thyme stems, and peppercorns.

2. In a separate pan, caramelize shallots with picked thyme. Add strained wine. Adjust with Banyuls vinegar.