Portobello with Basil Risotto and Veggies

Portobello was baked according to this recipe again.  The Balsamic Vinegar makes it taste like a rare steak ... hard to beat ... but next time maybe back off a bit, perhaps just a tad too much vinegar.

  I finally got the texture of the risotto almost cherried.  Too bad i added too much salt.  I couldn't really taste the Basil.

Veggies were good ... nothing to write home about.  Seems like the sauce was a waste of time and perhaps i over steamed the rudabaker.

Zoom to plate in album.


  1. portobello
  2. food
  3. risotto
  4. basil
  5. balsamic vinegar


Seth says
I ate too much rice and then chased it with a slice of sweet potato pie ... basically too much food for this old guy; gained 2 pounds .  Oh well, were gonna have the corned beef and 2 cheese macaroni anyway today.

Mark de LA says
I tried this one with some packaged mushroom risotto.  It fell short of expectations.  To be fair it took me about a quarter of the dish to figure out that I had left out the salt & pepper. Even then it's not the taste of steak or close, perhaps just the texture comes across.  It is indeed better when the mushrooms are mixed in with the risotto. 
If I do it again, I would alter the recipe to filter out the thyme (perhaps use oregano) as well as the garlic.  Perhaps making the oil flavoring in a mortar & pestle grinding in the garlic & the herbs & then rubbing it in or marinating the mushrooms for a while. I might even use white balsamic vinegar which is somewhat less imposing & perhaps some wine.
Finally, I do a marinade of pork tenderloin in Merlot, fresh oregano, garlic & olive oil for 4 hours or more & then barbecue it a la Bobby Flay - serving it in pitas or on naan. Something could be done with the portobellos similarly.
 Thanks for the recipe I served it with brussel sprouts as well as the risotto.

Seth says
Hmmm,  lol, well it's been so long since i tasted beef steak, that perhaps i built up your expectations too high.  But i agree, the vinegar can become overpowering if you add too much of it.  I don't think it makes much difference whether you use white or dark on the taste ... only real difference there is going to be the color, and that is lost on the portobello in any case.   I was kind of tripping on the Balsamic taste referring, perhaps to my pallet only, to red meat.  Then too, for me, the cutting of the portobello "steak" with a knife, does definitely give me the feel of cutting beef steak ... but then too it's been a long time ... reason being that i don't have enough functional teeth to chew it with.

Your marinade of pork tenderloin in Merlot sounds intriguing, will try when i get a chance, any more particulars you have about it?

Mark de LA says
This is the recipe of Bobby Flay that inspired the grilled pork tenderloin. The yogurt-tomato sauce didn't work for me so I used standard tzatziki sauce:
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
Greek yogurt works best because has less water in it & is more like cheese. I use the long English cucumbers instead of regular ones.

Seth says
M 2010-03-01 13:19:22 13400
seth 2010-03-01 08:17:36 13400
Where do you get the Greek yogurt?
Trader Joe's, some health food stores, ..... it avoids the cheesecloth draining. It looks something like these pictures. And can probably be found using this website.

I found Greek yougart in the refrigerated health food section of Fred Meyer .  Now i have everything i need to make Tzatziki Sauce.  I hope it is as good as everybody keeps touting it to be.

Mark de LA says
seth 2010-03-01 08:17:36 13400
Where do you get the Greek yogurt?
Trader Joe's, some health food stores, ..... it avoids the cheesecloth draining. It looks something like these pictures. And can probably be found using this website.

Mark de LA says
Fresh mint leaves makes quite a difference in the aroma & taste of the sauce. Also the left over marinade can be turned into a delicious gravy with the addition of a little butter &/or roux.

Seth says

 This might be something that i'd like to try.

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