Serves2 (serves 4 as a side dish)
- Active Time:30 min
- Start to Finish:30 min
November 1999
These mushrooms go well with the creamy Parmesan polenta, making a fine vegetarian meal.
-
3
tablespoons
olive oil
-
1
cup
coarse fresh bread crumbs
-
1
medium onion, finely chopped
-
1
tablespoon
minced garlic
-
4
medium portabella mushrooms (3/4 lb), stems finely chopped
-
3
canned plum tomatoes, chopped
-
1/2
teaspoon
chopped fresh sage
-
1/2
cup
dry white wine
-
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
-
Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
-
Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
-
Serve sprinkled with remaining bread crumbs.
