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by Bob Hosh

This dish makes a nice hors d’oeuvre or main dish. Use the largest Portobello Mushrooms you can find, 6 inch diameter caps are ideal! It was created at the 2011 NJMA Fungus Fest!

(click to enlarge photo)
  • 3-4 large Portobello caps
  • 1 medium onion peeled and chopped fine
  • 1/2 large red bell pepper cut into strips 2-3 inches long and 1/4 inch wide
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2/3 cup sour cream
  • 1/3 cup heavy cream
  • 1-teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 1-cup chicken or vegetable broth
  • 1/3 cup dry white wine
  • 3 tables spoons finely minced fresh dill
Cut 1 inch off the bottom of the mushroom stems off and discard. Remove the stems from the cap and cut them into halves or quarters lengthwise. If you prefer, you may remove the brown gills under the cap with a tablespoon or if you keep them they will add more flavor to the dish. Lay the caps flat and cut them into strips 3/4 inch wide. In a skillet melt 2 tablespoons butter over medium high heat, add some of the mushroom strips (don’t over crowd) and sauté them about 3-4 minutes to a side until they release most of their liquid and are a medium brown color. They should look like strips of browned meat. Set them aside until all the mushroom strips are browned.

Melt the other two tablespoons of butter to the skillet and add the finely chopped onions. Sauté them until they are light golden. Add the bell pepper strips and cook them for about 3 minutes. Add the chicken broth, white wine and salt; bring to a boil and reduce the heat to medium low. In a small bowl mix the flour into the sour cream and heavy cream until smooth. Add the paprika to this mixture. Gradually stir this mixture into the simmering broth mixture. Do not let it boil. Cook for about 4-5 minutes on low heat. Add two tablespoons of the finely minced fresh dill.

I usually serve this over rice; either organic brown rice or a salad made with Bhutanese red rice. The recipe is here. Mound the cooked rice on a platter and lay the strips of Portobello mushrooms on top, nap both with the paprika sauce and sprinkle the dish with the remaining tablespoon of fresh minced dill.

For a simpler version and presentation, cut the Portobello strips into cubes and the red pepper strips into dice and proceed with the recipe. You can dispense with the rice if you wish.

Serves 6-8.