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Jim Coleman Recipes

Grilled Portobello Mushroom Sherry Soup From: "Omaha Steaks, Let's Grill" by John Harrisson and Frederick Simon

For this recipe you will need:

2 or 3 portobello mushrooms (about 1 pound) cleaned
4 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/4 cup butter
1/2 cup all-purpose flour
2 cups beef stock or water
2 cups vegetable stock or water
1/4 cup dry sherry
2 bay leaves
1 tablespoon minced flat-leaf parsley
Salt and freshly ground black pepper to taste

To prepare this recipe:

Brush the mushrooms with 2 tablespoons of the oil and grill over direct medium heat until they can be easily pierced with the tip of a sharp knife, about 5 minutes per side. Dice and set aside. Heat the remaining 2 tablespoons of oil in a non-stick skillet pan and sweat the onion and garlic over medium heat for about 7 minutes.

In a heavy saucepan, melt the butter over medium heat and add the flour while stirring, until blended and lightly colored, about five minutes. Gradually stir in the beef and vegetable stocks, and add the sherry, bay leaves, parsley, salt and pepper. Add the cooked mushrooms, onion and garlic, and warm through. Remove the bay leaves before serving.

Serves 4

©2005 WHYY