Ingredients
Scale
For the Marinade:
- 1 ½ tablespoons Spanish smoked paprika
- 4 minced garlic cloves
- 1 chopped onion
- 3 tablespoons minced fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 large bay leaf
- salt and fresh black pepper to taste
For the Portobellos:
- 6 large, cleaned Portobello mushrooms
- 2 tablespoons olive oil
For the Potatoes:
- 3 ½ pounds peeled new potatoes, roughly quartered into irregular-sized pieces (insert a knife point into each potato, and twist until broken)
- 1 quart vegetable stock
- ¾ teaspoon smoked paprika
- ground cumin and salt to taste
- fresh chopped parsley
Instructions
- In a large bowl, add the Marinade ingredients above and whisk together. Add Portobello mushrooms and coat. Cover with plastic wrap, and marinate overnight in the refrigerator.
- Sear the marinated mushrooms in hot olive oil, about 1-2 minutes on each side. Then add the potatoes, vegetable stock, smoked paprika, and cumin and/or salt (to taste), and simmer, uncovered, until tender.
- Ladle mushrooms and potatoes into serving bowls. Reduce sauce over high heat for 2-3 minutes to thicken, and spoon over mushrooms and potatoes. Garnish with fresh chopped parsley.
- Serve in shallow bowls with your favorite crusty bread and glasses of red wine from the Toro region of Spain — ideally, a Gran Colegiata Crianza or another red wine from Bodegas Farina, which enhances this dish perfectly.
Nutrition
- Serving Size: 1