Ratatouille
Art Print
Machado, Juarez
Buy at AllPosters.com

La Belle Cuisine - More Vegetable Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Portobello Mushrooms with
Ratatouille and Spinach

"What was paradise, but a garden full of vegetables and herbs
and pleasure? Nothing there but delights."
~ William Lawson

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Eggplant
Art Print
Marrott,...
Buy at AllPosters.com

Portobello Mushrooms with Ratatouille
and Spinach
Chef Mark Monette, Flagstaff House
Restaurant, Boulder, CO
Bon Appetit September 1997
The Bon Appetit Cookbook  

1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus 3 teaspoons olive oil
(preferably extra-virgin)
One 1-pound eggplant, trimmed, peeled,
cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
Four 4- to 5-inch-diameter portobello
mushrooms, stems removed
1/4 cup chopped Italian parsley
One 10-ounce package ready-to-use spinach leaves

Preheat oven to 350 degrees F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low
heat until onion is very tender, stirring often, about 15 minutes. Stir
in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6
ingredients. Season with salt and pepper. Cover; bake until vegetables
are very tender, about 30 minutes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about
10 minutes. Turn mushrooms over; cook until just tender, about 6
minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until the mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium
heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach
among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille. Serves 4.