Creamy Herbed Dijon Portobello on Sourdough

Veganuary may well be a familiar bandwagon, and one which I have unashamedly jumped on this year. For a variety of personal health goals, and the wider issue of helping our planet I ditched meat and fish entirely, and sought dairy alternatives to bring you a selection of recipes to enjoy. 

The creamy herbed Dijon portobello recipe below can be enjoyed either as a vegetarian or vegan dish, and is a natural segway into a delicious, meat-free alternative to our new meal kit launched with Peapod online this month. The original dish, available as a pre – prepared kit for your pressure cooker or slow cooker, is a traditional Herbed Dijon Chicken with Prunes. You can also prepare it yourself from scratch, using our Provençale blend with accompanying recipe.

While portobello mushrooms are a great meat substitute imparting a savory umami element, they also have a reasonable amount of potassium, some Vitamin B6, are low calorie and cholesterol free. 

Don’t forget to check back next week for a coupon code from Peapod online for our new mealkit!

Print Recipe

Creamy Dijon Mushrooms on sourdough

Slow Cook: Prep Time: 5m , Cook Time: LOW for 5-6 hours, HIGH for 2 1/2 - 3 hours, Servings 4-6

Pressure Cook: Prep Time: 5m , Cook Time: 6m, **Total Cook Time: 15m, Servings: 4-6

Ingredients

• 16 oz / 4 large portobello mushrooms, sliced into 1/2 inch slices
• 2 tbsp Dijon mustard
• 1 packet 1 packet of Provençale blend or 1 tbsp Italian Seasoning
• 3/4 cup white wine or veg broth
• 6 whole cloves garlic peeled
• 1/3 cup sour cream low fat, or dairy - free alternative see notes below
• 4 - 6 thick slices sourdough, toasted
• 2 tbsp fresh parsley chopped *optional

Instructions

Pressure Cooker Method tested in an Instant Pot:

• brush sliced mushrooms with Dijon mustard
• sprinkle the mushrooms with the Provençale blend, or the Italian seasoning
• add the wine / vegetable broth to the Instant Pot with the garlic cloves
• stir the mushrooms into the wine & garlic mixture
• secure Instant Pot lid & set pressure valve to Sealing
• cook on Manual / Pressure Cook for 6 minutes
• once cooked turn the dial to Venting to Quick Pressure Release
• remove lid and stir in the sour cream

to serve

• toast the sourdough and spread the whole, soft garlic cloves onto each slice

  top with the mushrooms, some of the sauce and a sprinkling of chopped parsley

Slow Cooker Method tested in a 6 quart Crock Pot:

• brush sliced mushrooms with Dijon mustard
• sprinkle the mushrooms with the Provençale blend, or the Italian seasoning
• add the wine / vegetable broth to the Slow Cooker with the garlic cloves
• stir the mushrooms into the wine & garlic mixture
• cover and cook on LOW for 5-6 hrs or HIGH for 2 1/2 - 3 hrs
• remove lid and stir in the sour cream

to serve

• toast the sourdough and spread the whole, soft garlic cloves onto each slice

  top with the mushrooms, some of the sauce and a sprinkling of chopped parsley

Notes

Here is a great resource for dairy-free cream alternatives to make this truly vegan

https://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream

Creamy Portobello Tagliatelle with herbs

Switch out the sourdough toast for tagliatelle and simply stir the mushrooms and sauce into the pasta. Serve with a generous helping of fresh Parmesan cheese 

Zen Moment for all those house bound in the Midwest this week

“The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a 
twilight lasting for another quarter of a precious hour.”
–  Vita Sackville-West