Roasted QUINCE, Portobello MUSHROOMS and Blood Orange
Here is a beautiful meal you can cook in 30 minutes! I was interested in pairing portobello mushrooms with something fresh and citrusy, so I cooked them in semisweet white wine and blood orange sauce and combined them with roasted baby carrots, tart quince, and blood orange slices. Served with rice to balance the rich, tangy flavors, mushrooms and quince fuse into a delicious combo.
Often overlooked in modern cooking, quince has a unique sweetness and floral aroma that pairs beautifully with the mushrooms’ savory notes. When combined with tangy blood orange slices, this dish perfectly balances sweet, delicious, and citrusy flavors.
Golden quince is one of my favorite fruits to cook with. It is similar to an apple or pear, but its heady aroma has hints of citrus. When baked, it develops a sweet flavor and an even richer fragrance. Some recipes will tell you that you have to peel quince. But quince skins are smooth, clean, and thin, so I leave them on.
This harmonious blend of textures and flavors is perfect for a satisfying plant-based meal. Try this delicious vegan meal today!
Roasted QUINCE, Portobello MUSHROOMS and Blood Orange
Ingredients
- 3 tbsp olive oil
- 1/4 cup lemon juice from 1/2 lemon
- 1 large quince
- 1 portobello mushroom cap
- 4 young baby carrots or 2 carrots sliced longways into sticks
- 1/2 cup chopped white parts of green onions
- 2 cloves garlic, minced
- 1 cup sweet or semisweet white wine
- 1/2 cup blood orange juice (juice from one orange)
- 1 blood orange sliced for serving (optional)
- 1/2 tsp dried thyme
- 2 tbsp cornstarch
- 1/2 cup vegetable broth or water
- 1/4 cup chopped cilantro plus some sprigs for serving
- 1 cup Basmati rice (or rice of your choice) dry
- salt and freshly ground pepper to taste
Instructions
- Cook rice to your taste and leave covered. Prepare remaining ingredients.
- Golden quince is one of my favorite fruits to cook with. It is similar to an apple or pear, but its heady aroma has hints of citrus. When baked, it develops a sweet flavor and an even richer fragrance. Some recipes will tell you that you have to peel quince. But quince skins are smooth, clean, and thin, so I leave them on.
- Prepare quince and carrots for roasting. Slice them and brush the slices on each side with lemon juice. This will prevent oxidation. Brush again with olive oil. Place them on a baking sheet, preheat the oven to 420ºF, and bake for 30 minutes, turning them over with tongs after 15 minutes. I like to include the lemon half here for an added fragrant touch.
- Mushrooms in the sauce: Brush the mushroom clean with a damp cloth or paper towel and slice it into 1/2-inch pieces. Preheat a large skillet over medium heat. Add oil, then mushroom slices. Cook covered for 2 minutes on each side, carefully turning the slices with kitchen tongs. Stir in onions and garlic, and cook until tender, about 5 minutes; season with thyme, salt, and pepper.
- Add wine and blood orange juice. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes, stirring gently. Mix cornstarch with water or broth. Stir into mushrooms, and cook until thickened, about 5 minutes.
- Serve with rice, slices of blood orange, and chopped cilantro or parsley. Whether planning a cozy dinner for two or entertaining a crowd, this Portobello Mushrooms with Roasted Quince and Blood Orange dish will surely impress.
