Roasted Portobello with Currant Millet and Curry sauce

Written by Eydie Desser

I love “plant-basing” my favorite recipes from cookbooks I own. This recipe was inspired by Chef Alfred Portale’s cookbook named after his revered restaurant, Gotham Bar and Grill, NYC. I love “plant-basing” my favorite recipes from cookbooks I own. This recipe was inspired by Chef Alfred Portale’s cookbook named after his revered restaurant, Gotham Bar and Grill, NYC.  This one is fashioned after Alfred Portale’s Squab Salad with Couscous, Currants and Curry Vinaigrette from his Gotham Bar & Grill cookbook. We subbed the squab with meaty portobello and fanned it out like he did with the squab. We use millet instead of couscous for it’s high nutritional content and we served it with a Curry sauce, no oil or salt, instead of the suggested curry vinaigrette.. It’s just as beautiful as his picture and perfect to serve for a party!


  • 1 cup millet
  • 2 cups light, no salt vegetable stock or water (or GOE’s house stock from this chef)
  • ¼ cup dried currants
  • 1 medium white or yellow onion roughly chopped                                                                     
  •  1 thumb-sized piece of fresh ginger peeled and grated (about 1 TB)                                            
  • 3 cloves of garlic, minced                                                            
  • 1 dried chile de arbol, lightly toasted, stem and seeds removed, and minced              
  • 2 tsp curry powder                                                                        
  • 400 ml can, lite coconut milk
  • Lemon juice to taste (start with 3 TB) + more for salad greens
  • 4 medium-sized Portobello mushrooms
  • 2 TB balsamic vinegar
  • 2 scallions finely cut on the bias
  • Leafy Greens of your choice, arugula, lola rossa, red leaf, cleaned and dried


Make the Millet :

1- In a 3 qt. pot, bring water, millet, and currants to a boil over high heat.

2- Reduce the heat to low and simmer for approximately 15 minutes, or until all of the liquid is absorbed.

3- Remove the saucepan from the heat and cover with a lid. Let sit for 10 minutes.

4- Remove the lid and fluff the millet with a fork.  

5- Transfer to a bowl (At this point the millet can be made in advance and kept in the refrigerator for up to 4 days).

Make the Curry Sauce :

1- Dry saute: Heat a 10” saucepan (pan with sides) on medium-high heat for a minute or so. Add the onion, ginger, garlic, and chili. Stir constantly for 1 minute, cover and turn down the heat to low. Let “steam” for 2 minutes more. Remove the cover and give the mixture a stir. Cook for 2 minutes until softened.

2- Add curry powder and continue to cook for two minutes.

3- Add coconut milk. Bring to a simmer and let cook 3-4 minutes until reduced and thickened.

4- Remove from the heat. 

5- Carefully, add mixture to a blender and blend to a very smooth and creamy sauce.

6- Can be refrigerated for 4 days, at this point. Warm over low heat before serving.

Make the Portobello Mushrooms :

1- Preheat Oven to 375°.

2- Clean the mushrooms with a wet paper towel. De-stem and remove the gills with a spoon.

3- Lightly sprinkle the mushrooms, all over, with balsamic vinegar on the top and rub it in with your fingers.

4- Add 1 TB of curry sauce to each mushroom and rub all over, top and bottom.

5- Place the mushrooms on parchment paper or a Silpat lined sheet pan, gill side up.

6- Place in preheated oven and bake for 10-12 minutes, depending on the size of the mushrooms, or until the mushrooms are a bit wilted and tender when pierced with a toothpick.  

7- Remove from oven and let rest for 5 minutes before slicing.


To Plate for Company :

1- In a bowl, toss the lettuce greens with a squeeze of lemon juice and a small amount of curry sauce to lightly coat.

2- Take one cup of Millet and add 3 or 4 TB curry sauce to coat. Squeeze a bit of lemon juice (to taste) to add brightness. Save the scallion slices to sprinkle on top before serving.

3- Using a chef’s knife, or slicing knife, cut the Portobello mushrooms into 1/4” thick slices.

4- On 4 warmed plates, mound 1/4 cup of the Millet with currants in the middle of the plate. Transfer one sliced mushroom resting against the millet, fanning out the slices on each plate. Nuzzle the salad greens in between the millet and mushrooms.

5- Decorate the plate with more curry sauce around the dish. Sprinkle Millet with reserved sliced scallions and serve warm.

Everyday plating :

1- Spread 1/4 cup millet on one side of the plate, dice mushrooms to 1/2″ pieces, instead of slicing them. Add on top of the millet.  

2- Drizzle with curry sauce and sprinkle with lemon juice.  

3- Top sprinkle with scallion slices. Place salad on the other side of the plate.  

4- Pour remaining curry sauce in a sauce boat and serve.

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