Portobellos and Tomato Herb Butter Sauce
Your mouth will water just thinking about this buttery tomato herb sauce, but the earthy, meaty portobello mushrooms keep the richness in check. We paired this main course with simple, garlic-roasted fingerling potatoes.
Servings
Produce
Cherry Tomato
10 5 oz
Potato
12 6 oz
Garlic (Organic)
2 1 Clove
Lemon
1 0.5 Whole
Thyme
1 0.5 Sprig
Parsley (Organic)
0.5 0.25 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Portobello mushroom
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Butter, salted
4 2 tablespoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Rosemary
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop fingerling potatoes in half lengthwise or in ½”-thick coins. b. Cut lemon in half. Juice one half; cut the other half in wedges for garnishing. c. ¼” dice yellow onion. d. Rough chop parsley. e. Mince garlic.
Instructions
1
Prep:
Preheat oven to 400º and prep baking sheet with non-stick spray or olive oil.
2
Roast potatoes:
a. In medium mixing bowl, add fingerling potatoes (chop in half lengthwise or in ½”-thick coins), ½ tsp salt, herbes de Provence, and 1 tbsp olive oil. Toss to coat potatoes in oil and herbs.
b. Add potatoes in single layer to baking pan. Roast until tender, about 25 minutes, stirring halfway through for even browning.
3
Meanwhile, roast the portobellos:
a. In large oven-safe sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice). Cook until onion is translucent, about 2 minutes.
b. Add portobello mushrooms to pan, gills up; add ¾ tsp salt and 2 tbsp butter/vegan butter to mushrooms.
c. Add cherry tomatoes (slice in half) and thyme sprig to pan. Place in oven and bake until portobellos are tender but still moist, about 6-8 minutes, depending on thickness.
d. Gently remove portobellos from pan and cut into ½”-1” slices.
e. Remove thyme sprig from pan; add Italian parsley (mince) and juice of half the lemon (reserve other half for garnish).
4
Serve:
a. Divide portobellos among plates. Spoon tomatoes and sauce over mushrooms.
b. Serve roasted potatoes alongside.
c. Garnish with lemon wedges.
Chef's notes
For the ominivores, fish complements this sauce beautifully — anything from a firm mahi-mahi to a flaky flounder. Or if fish isn't a preference, roast chicken breasts would be a great match as well.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX