Recently I was asked to create my own version of one of the vegan dishes offered on the menus of ‘The Wynn Resort‘ in Las Vegas. The hotel has recently teamed up with famous vegan chef Tal Ronnen so I was eager to bring my own twist to the menu.
I decided to alter his version of ‘royal trumpet mushrooms with a soy reduction’ at the Lakeside Restaurant and create my own umami rich mushroom dish. Mushrooms, tomatoes and black garlic are all ingredients that are bursting with umami. I wrote an article for Country & Townhouse Magazine on umami which you can read here. My ingredient that brings depth of flavour and an interesting twist though is black garlic – see another article here. It is now becoming increasingly easy to get hold of and can be sourced at some of the large supermarkets here in the UK. I can only imagine the same can be said for the US. If not there is a business opportunity out there for someone as this is a seriously magic ingredient.
It is so straight forward and quick to prepare and bake that these can be easily rustled up in no time at all. I find them hugely satisfying and perfect if you want a vegetarian flavoursome meal.
I like to sit the mushrooms on a bed of steamed spinach with a sprinkling of dried chilli flakes and a splash of lemon juice. So Tal if you are reading this how about adding this to the menu? Do let me know if you do.
Portabella Mushrooms, Sun Dried Tomato and Black Garlic Pesto and Steamed Spinach
2-4 large portabella mushrooms (depending how hungry you are)
70g sun dried tomatoes
3 black garlic bulbs
20ml sun dried tomato oil
200g fresh spinach
1 tsp dried chilli flakes
fresh lemon, quartered to serve
1. Preheat the oven to 180 degrees.
2. Cut the stork of the mushroom if it is protruding and place in a hand blender. Add the sun dried tomatoes, black garlic bulbs and sun dried tomato oil. Blitz so that it forms a pesto like consistency.
3. Spoon the tomato pesto onto the mushrooms evenly and place in an oven proof dish. Bake in the oven for 12 minutes.
4. Steam the spinach or simply place the spinach in a pan with 1 tsp of cold water which will make it wilt. Move it around the pan for a minute so that it is all wilted. Add the chilli flakes and serve on to a plate.
5. Place the hot stuffed mushrooms onto the spinach and serve with fresh lemon on the side.
Please note you will not need to add any salt to this dish as the umami flavours more than make up for flavour and depth.
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