Marinated Portobella Mushrooms, Truffled Leek Quinoa Dressing, & Herbed Béchamel Sauce Recipe

KITCHEN CHARISMA SHAH

INGREDIENTS (SERVES 8)

MARINATED PORTOBELLAS

1. 8 portobella mushrooms (stems removed)
2. 10 springs of thyme
3. 2 tsp minced garlic
4. 1/3 block of boursin cheese
5. 2 tbs butter
6. 1 tbs olive oil
7. 1.5 tsp fresh parsley (finely chopped)
8. 1/2 tsp salt
9. 1/4 tsp freshly ground black pepper
10. 3/4 tsp crushed red pepper

HERBED BECHAMEL

1. 1 pint cream
2. 1 cup whole milk
3. 1/3 cup all-purpose flour
4. 3 tsp minced garlic
5. 1.5 tsp freshly (finely) chopped parsley
6. 1/2 tsp freshly ground black pepper
7. 2 tsp salt
8. 1 cup grated parmesan
9. 2 tbs butter

TRUFFLED LEEK QUINOA DRESSING

1. 2 cups of quinoa (cook as per instructions on package)
2. 3 tsp freshly chopped parsley
3. 2 tsp minced garlic
4. 2 tbs butter
5. 3 tbs truffle oil
6. salt to taste
7. freshly ground black pepper
8. 1/2 leek (washed & finely chopped)

INSTRUCTIONS

MARINATED PORTOBELLAS  

1. THE NIGHT BEFORE:
   1. Thoroughly wash the mushrooms (remove the stems) in warm/hot water.  Pat dry and place in ziplock bag.
   2. In a small saucepan, heat the oil & melt butter (medium low).  Add the minced garlic and saute until golden.  
   3. Add the crushed red pepper and saute until aromatic (about 1 minute).
   4. Add the thyme & boursin cheese.  Mix well until cheese in completely dissolved.  Cook on low for 5-7 minutes.  
   5. Remove the thyme and add the parsley.  Allow to sit for 5 minutes.  
   6. Add to the ziplock bags with the mushrooms.  Marinate overnight.
2. The next day bake in oven at 300F for 15 - 20 minutes or until tender.  

TRUFFLE LEEK QUINOA DRESSING

1. Cook the quinoa as per the instructions on the packet.
2. Heat the oils and melt the butter in a large wok or skillet.  
3. Add the minced garlic and saute until golden brown.  
4. Add the finely chopped leeks.  Saute until translucent.
5. Add in the quinoa once cooked and mix thoroughly.  
6. Add the salt, pepper, and parsley.  

HERBED BECHAMEL

1. Melt the butter.
2. Add the minced garlic and saute until golden brown.
3. Add the cream and bring to a light simmer.
4. In a bowl thoroughly mix the whole milk with the flour.  Add to the cream.  Stir well.
5. Add the parsley and cook for 2 minutes. 
6. Add the parmesan slowly while constantly stirring.  Allow each batch to melt completely before adding more.