Baked portobello mushrooms in white wine and vegetables

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Serves: 4
Photographer: David Frenkiel

Three things come to mind when I think about this recipe. First, the smell of white wine, lemon, olive oil, garlic, capers and thyme that hits me when I open the oven door. So fragrant and intense. Second, the texture of the vegetables that cook in the sauce; soft and tender that they almost melt on your tongue. Finally, those portobello mushrooms. They become really juicy and delicious and add a pleasant meatiness to each plate.

We top the dish with feta and pistachios before baking, which makes it rich, tangy and crunchy and serve it on top of polenta, rice or lentils. David

Ingredients

Quantity	Ingredient
1	onion, peeled
1	fennel bulb, trimmed
2	carrots, tops removed and peeled
20	cherry tomatoes
4	garlic cloves, peeled and bruised
2 tablespoons	capers, drained
120ml	white wine
1/2	lemon, juiced
3 tablespoons	extra-virgin olive oil
6	sprigs fresh thyme, leaves picked
	sea salt
	freshly ground black pepper
4	portobello mushrooms, cleaned and trimmed
100g	feta
1 handful	fresh basil
35g	pistachio nuts

To Serve

Quantity	Ingredient
	soft-cooked polenta, rice or black lentils

Method

Preheat the oven to 200°C.
Coarsely chop the onion, fennel, carrots and tomatoes and place them in a 30 x 20 cm ovenproof baking dish along with the whole garlic cloves and capers. Add the wine, 120 ml water, lemon juice, oil and 4 sprigs thyme and season generously. Toss to combine, place in the oven and bake for 25 minutes.
Remove from the oven, make 4 gaps among the vegetables in the dish and place the mushrooms in them, cap side down. Crumble over the feta, and roughly chop the basil, remaining thyme leaves and pistachios and scatter them over the dish.
Bake for 20–30 minutes more or until the vegetables are tender, basting the tops of the mushrooms from time to time to prevent them from drying out. Remove from the oven and ladle on top of a base of polenta, rice or black lentils.

Tips

For a nut-free alternative, replace the pistachio nuts with pumpkin seeds or sunflower seeds.

For a vegan alternative, sprinkle over breadcrumbs instead of feta.

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