Creato con AI
Vegetarian Mushroom Filet
35 min 322 kcal a porzione Facile
Ingredienti
4 Porzioni
- portobello mushrooms400 g
- broccolini200 g
- jasmine rice (dry)160 g
- onion120 g
- garlic8 g
- butter20 g
- heavy cream100 ml
- rosemary2 g
- thyme2 g
- salt4 g
- black pepper2 g
Istruzioni
- 1
Clean the portobello mushrooms and remove the stems. Set aside.
- 2
Peel and finely chop the onion and garlic.
- 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
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
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
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
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
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.
