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Home / Food and Wine Pairings / Portobello mushrooms à la Dijon

Portobello mushrooms à la Dijon

Leonard Redé
Wine Pairings:  

Pair with Pinot Noir for a delightfully elegant meal

Here is a hearty dish that can be served as an appetizer or with a salad for a light entrée. I like to serve with a side of Mediterranean Couscous. Pair with Pinot Noir for a delightfully elegant meal. 

When it comes to elegance, Pinot Noir from the Hyland Estates Vineyard is an easy pairing with portobello mushrooms and Dijon. One of Oregon’s oldest vineyards and tended by the hand of the legendary Laurent Montelieu, this wine is noted for its silky texture, sweet red fruits, and spices with a mushroomy character that will augment the rich earthy flavors of this dish. 

Ingredients

  • 4 large portobello mushrooms
  • 4 ounces Gruyere, grated
  • 2 ounces Emmenthaler or Comte, grated
  • 1 large onion, finely diced 
  • 2 tablespoons butter
  • 1 clove garlic
  • 1 teaspoon fresh thyme 
  • fresh chopped parsley
Marinade
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove garlic 
  • 1 teaspoon thyme

Steps

1.

Prepare the marinade in a bowl.

2.

Clean the portobellos. Using a paring knife remove the stems and the gills. Use a spoon to clean the underside. Coarsely chop the stems and gills, and set it aside. 

3.

Toss the portobellos in marinade for at least 30 minutes, turning regularly to coat.

4.

Melt the butter in a sauté pan, add the onions and cook until softened, then add chopped mushrooms, garlic and thyme. Cook until soft and water is cooked off. 

5.

Heat the oven to 400 degrees.

6.

Heat a large cast iron pan and sear the portobellos on each side for one minute. Turn down the heat.

7.

Cap side down, evenly distribute the onion mixture to the caps and cover with grated cheese.

8.

Place the pan into 400 degree oven for 20 – 25 minutes. Garnish with fresh chopped parsley before serving

Chef Image

About Leonard Redé

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