Roasted Portobello with Currant Millet and Curry sauce
I love to give the “Garden of Eydie” treatment (i.e. plant base it) to recipes from my favorite chef’s cookbooks. This one is fashioned after Alfred Portale’s Squab Salad with Couscous, Currants and Curry Vinaigrette from his Gotham Bar & Grill cookbook. We substitute the squab with meaty portobello mushrooms, and use millet instead of couscous for its high nutritional content. We served it with a curry sauce, no oil or salt, instead of the suggested curry vinaigrette. Just know that you too, can get inspiration from your favorite recipes and give them a plant-based upgrade!
Equipment needed: Blender
Preheat Oven to 375℉
The curry sauce can be made ahead and refrigerated for up to 4 days. Warm over low heat before serving.