Vegetarian Mushroom Filet

Instructions

1. 1

   Clean the portobello mushrooms and remove the stems. Set aside.

2. 2

   Peel and finely chop the onion and garlic.

3. 3

   In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant and translucent.

4. 4

   Add the portobello mushrooms to the skillet, sprinkle with rosemary, thyme, half of the salt, and half of the black pepper. Sear each side for 3-4 minutes until golden brown.

5. 5

   Pour the heavy cream into the skillet and simmer for 3-4 minutes, allowing the sauce to thicken. Remove the mushrooms and keep warm. Let the sauce reduce for another 2 minutes if needed.

6. 6

   Meanwhile, rinse the jasmine rice under cold water. In a saucepan, add the rice and 320ml of water. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until the water is absorbed and the rice is tender.

7. 7

   While the rice cooks, bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.

8. 8

   To serve, place a portion of jasmine rice on each plate, top with a mushroom filet, spoon over the creamy sauce, and arrange broccolini on the side. Sprinkle with the remaining salt and black pepper to taste.

9. 9

   Serve immediately and enjoy your Vegetarian Mushroom Filet!