Roasted Red Pepper Mushroom Relish combines just a few ingredients to make an unusual yet deeply delicious relish that’s great for topping your favorite burger!
When you think of relish, portobello mushrooms don’t exactly come to mind. You may think of cucumber, or cabbage… but mushrooms?
Portobello mushrooms work wonderfully for a relish that you can top on burgers or steak hot off the grill. Combining with roasted red peppers, and balsamic brings out a combination of flavors that are absolutely delectable.
Roasted Red Pepper Mushroom Relish
This recipe for Roasted Red Pepper Mushroom Relish starts with just a few basic ingredients. After the prep work (which is a breeze), toss everything on the stove to simmer. Then separate into two, half pint jars. Opt to keep one for yourself, and give one to a friend… and enjoy this relish as a little treat to celebrate the oncoming weekend.
How do I prepare the mushrooms?
Portobello mushrooms make a wonderful relish when you prepare them correctly. You’ll want to roast the mushrooms with the red pepper in the oven briefly on broil (or, you can do this on the grill). Once they are nicely roasted, flip the mushrooms over – remove the stems (they can be used in the relish).
Then, scrape out the gills. Even though the gills can be eaten, they will muck up the dish and make it look a bit dirty/darker than you’d like.
Making the gastrique
Creating this relish requires the method of using a gastrique. To make a gastrique, you reduce equal parts of sugar and vinegar to create a syrup.. That syrup can be used as a drizzle for vegetables or your favorite meat. It also serves as the base of the relish to hold the ingredients together.
Roasted Red Pepper Mushroom Relish
Ingredients
- 2 portobello mushrooms stems included; remove the gills
- 1 red pepper seeds and stem removed
- 1 yellow pepper seeds and stem removed
- 1/2 red onion
- 1/2 C balsamic vinegar
- 1/2 C red wine vinegar
- 1/2 C granulated sugar or can sub coconut palm sugar
- 2 tsp fresh thyme chopped
Instructions
- Grill the veggies until they are soft. You can do this on the grill, or by roasting/broiling in your oven at 525 degrees F.
- Once the veggies are done, remove from the heat. Remove the gills on the mushrooms; chop the stem and mushrooms into a 1/4" dice. Dice the onion and the peppers as well.
- Combine the vinegar and sugar in a pan, simmer until it reduces by half.
- Add in the vegetables and thyme and simmer until the veggies are well coated in the mixture.
- Cool the relish. Store in a covered container/half pint jars, for up to 4 days in your refrigerator.
Tell me — did you make this relish? Did you make any changes? How did it turn out? Please RATE the recipe and leave a comment to share your thoughts. I’d love to know.
FIND MORE RELISH RECIPES!
- Hatch Chile Relish
- Dill Pickle Relish
- No Cook Jalapeño Relish
- Rosy Radish Relish
- Fermented Brussels Sprouts Relish
- Sweet Zucchini Relish
[…] Roasted Red Pepper & Mushroom Relish […]