If you can still get outside and use the grill it will add a touch of smokiness to the portabella mushrooms that goes really well with the creamy sauce. If not, an indoor grill will work just fine. This version of the dish ended up being fantastic and I enjoyed it so much that I have already made it twice! 

Grilled Portobello Mushroom in a Porcini Cream Sauce

ingredients

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon butter
• 1 shallot (finely diced)
• 1 clove garlic (chopped)
• 1/2 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup cream
• 1/3 cup parmigiano reggiano (grated)
• 2 portobello mushrooms (stems removed)
• 1 tablespoon oil
• salt and pepper to taste

directions

1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
2. Drain the mushrooms and chop them reserving the water.
3. Melt the butter in a pan at medium.
4. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
5. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes.
6. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
7. Brush the portobello mushrooms with the oil and season with salt and pepper.
8. Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.

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