Ingredients:
4 portobello mushroom caps, large
3 roasted peppers
1 shallot, chopped
½ cup butter
½ cup marsala wine
1 cup vegetable stock
4 sprigs of fresh rosemary, lightly toasted
freshly grated parmesan, to garnish
sea salt & fresh cracked pepper, to taste
flour
water
Directions:
Slice each mushroom cap diagonally and on the bias 2 to 3 times, leaving large triangular pieces. Cut the peppers lengthwise into 2-inch wide strips, removing the stem, seeds, and membrane. Heat butter over medium/high heat in a large skillet or 14" sauté pan and add chopped shallots and roasted peppers. Next, dredge mushroom pieces in flour, add to pan and sauté 2 to 3 minutes. Add salt and pepper to taste. Separately, mix 2 tablespoons of flour with just enough butter to create a roux (mixture should be smooth and not crumbling). Stand back and deglaze mushroom mixture by adding marsala wine (wine will ignite), allow to burn off, add vegetable stock, mix, and bring to a boil. Once boiling, stir in roux until sauce begins to thicken and reduce heat to simmer.
To Serve:
Place over seared polenta cakes or wild rice by stacking your cakes, or scooping a mound of rice on the center of a plate or large serving platter. Next, gently crisscross pieces of portabello and roasted red peppers above to create height, and drizzle with remaining marsala wine sauce from the pan. Garnish with a sprinkle of fresh grated parmesan and lightly toasted rosemary sprigs to finish.
