Marinated Portobello Mushrooms with Sun Dried Tomato Sauce

For as fancy as this sounds, the thought process that led me to it was rather simple. First I looked in my fridge to see what we had on hand, then I checked to see which measuring cups were clean. I could lie to you and say that I was trying to achieve a balance between the saltiness of the tomatoes and the sweet cherry notes of the pinot noir....but no, it was more like "Hey look Portobello mushrooms, I bet I have something in my fridge that will make those taste good....and look here, I have a tbs measure that isn't dirty, let's use that.

For the Marinade
2 tbs balsamic vinegar
4 tbs red wine
2 tbs olive oil
1 tbs prepared mustard
1 tsp sugar
1/4 tsp salt
3 cloves peeled and pressed garlic

Clean and degill* four mushrooms and place them in a baking dish. Whisk together the marinade ingredients and pour over the mushrooms. Cover and refrigerate for at least two hours turning once. I left mine in all day, yum!

For the sauce

1 package (3.5 oz) sun dried tomatoes
2 tbs olive oil
2 tbs red wine
2 cloves peeled garlic
1 15oz can of tomato sauce

Put the garlic, oil, wine, and tomatoes in your food processor. Process until smoothish and start adding sauce. Once all the ingredients are in there, and you are certain you don't have any large chunks of garlic left you are done.

Now let us put it all together.....

Grill the mushrooms until desired doneness.

Heat the sauce in a saucepan over medium low heat until cooked through. Stir occasionally.

Pour sauce over mushrooms and serve.

This was delish! I added smoked Gouda to the hubsters portion (pictured). I thought the sauce was a tad salty, hubster disagreed....but he likes food super salty. I would suggest using no salt added tomato sauce, and adding more salt as you see fit.




*I don't know if degill is a word, the wavy red lines of doom are indicating to me that no...it is in fact not. But what I mean by degill is take your paring knife and carefully scrape all of those black gilly type things out of the inside of the mushroom.