Wine-sautéed portobello & shiitake with blue cheese
Earthy portobello and shiitake mushrooms sautéed in red wine and finished with a creamy blue cheese and crème fraîche sauce, topped with fresh thyme and a squeeze of lemon.
What you need
How Maurice does it
- 1
Slice the portobello and shiitake mushrooms and pick the fresh thyme leaves.
- 2
Heat a large griddle or frying pan over high heat with the olive oil.
- 3
Add the sliced mushrooms and thyme to the hot pan and sauté until they begin to soften.
- 4
Pour in the red wine and let it bubble and reduce, allowing the mushrooms to absorb the flavour.
- 5
Season with freshly ground black pepper and a little salt.
- 6
Add the blue cheese and crème fraîche to the pan and stir until melted and creamy.
- 7
Mix everything together so the mushrooms are well coated in the sauce.
- 8
Finish with a squeeze of lemon juice and extra thyme if desired.
- 9
Serve hot directly from the pan or transfer to a wooden board.
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