Portobello Mushrooms Bordelaise

Preheat the oven to 200°C / 180°C fan. Finely mince the shallots and garlic and keep separate. Finely chop the mushroom stems. Chop the parsley and combine with the lemon zest to make the persillade; set aside.

Place the portobello caps gill-side up on a baking tray, drizzle with 1 tbsp olive oil, and season generously with salt and pepper.

Roast the mushrooms for 20-25 minutes until tender, deeply golden at the edges, and any released liquid has mostly evaporated — they should look glossy and collapsed.

While the mushrooms roast, heat 1 tbsp butter and 1 tbsp olive oil in a wide saucepan over medium heat until the butter foams. Add the shallots and a pinch of salt and cook, stirring frequently, for 8-10 minutes until completely softened and lightly golden.

Add the chopped mushroom stems, garlic, thyme sprig, and bay leaf and cook for 3-4 minutes until the stems are soft and fragrant.

Pour in the red wine and raise the heat to medium-high; reduce, stirring occasionally, for 10-12 minutes until the wine is syrupy and reduced by two-thirds — it should coat the back of a spoon.

Add the vegetable stock and reduce for a further 4-5 minutes until the sauce is glossy and lightly napped in consistency.

Remove from the heat and discard the thyme sprig and bay leaf. Stir in the red wine vinegar, then mount the sauce by whisking in the remaining 2 tbsp cold cubed butter one piece at a time until the sauce is smooth and glossy.

Stir three-quarters of the persillade into the sauce and season to taste with salt and pepper.

Arrange the roasted portobello caps on warmed plates, spoon the bordelaise sauce generously over and into each cap, and finish with the remaining persillade.