Vegetarian Bifinhos com Cogumelos
Elevate your plant-based dining with this mouthwatering recipe for Vegetarian Bifinhos com Cogumelos, a flavorful twist on a classic Portuguese dish. Portobello mushrooms take center stage as the "bifinhos," seared to golden perfection and then simmered in a rich, savory sauce made with dry white wine, vegetable broth, soy sauce, and a touch of Worcestershire. Infused with the earthy essence of fresh thyme, garlic, and onions, this dish delivers layers of umami goodness in every bite. Thickened to a velvety finish with cornstarch, the sauce clings beautifully to the mushrooms, creating a satisfying entrée that's perfect for serving over rice or alongside crusty bread. With just 50 minutes from start to finish, this recipe is an ideal choice for a hearty vegetarian meal that doesn't skimp on flavor. Garnished with fresh parsley, it's visually stunning and irresistibly delicious—a must-try for mushroom lovers and vegetarians alike!
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 cup dry white wine
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped parsley
Instructions
Clean the portobello mushrooms with a damp cloth and remove the stems. If desired, scrape out the gills with a spoon.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, place the mushroom caps in the skillet, gill side up, and cook for about 4 minutes per side until they are golden brown and tender. Remove the mushrooms and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the dry white wine and bring it to a simmer, scraping any brown bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
Add the vegetable broth, soy sauce, Worcestershire sauce, fresh thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer.
In a small bowl, mix together the cornstarch and water until smooth. Gradually add this mixture to the simmering skillet, stirring constantly, until the sauce thickens, about 2 minutes.
Return the cooked mushroom caps to the skillet, spooning some of the sauce over them. Let them simmer in the sauce for 5 minutes to absorb the flavors.
Serve the mushrooms hot, topped with the sauce, and garnish with chopped parsley. Enjoy with a side of rice or crusty bread.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3291 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
