portobello mushrooms and tomatoes in a wine sauce (recipe)

[Guest guest]

this is an old favorite of mine.

 

portobello mushrooms and tomatoes in a wine sauce

 

3 to 4 whole portobello mushrooms

2 T. olive oil

salt and pepper

3 cloves garlic, minced

1/3 cup vegetable broth (or mushroom broth)

3 T. dry white wine

3 ripe roma tomatoes, peeled, seeded, and chopped

chopped parsley

 

remove stems from mushrooms and discard. wipe

mushrooms clean with paper towels. in a non-stick

skillet, heat the olive oil over medium heat. place

whole mushrooms, top side down, in skillet. sprinkle

with salt, pepper, and garlic. cook, turning

mushrooms 2 to 3 times until juices appear, about 4

minutes. add vegetable broth and wine. cover, reduce

heat to low, and simmer, turning over once or twice,

until mushrooms are tender when pierced near the

center with a tip of a sharp knife, 8 to 10 minutes.

remove mushrooms to cutting board and let cool. When

cool enough to handle, cut into thin slices, about 1/4

inch wide. return to skillet. add tomatoes and bring

to a boil over medium-high heat, stirring, until

completely heated through, 2 to 3 minutes. serve

mushrooms, tomatoes, and juices over pasta, orzo or

rice. sprinkle with chopped parsley.

 

serves 4.

 

 

 

 

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[Guest guest]

That looks so good

 

" artichoke72x " <artichoke72x wrote: this is an old

favorite of mine.

 

portobello mushrooms and tomatoes in a wine sauce

 

3 to 4 whole portobello mushrooms

2 T. olive oil

salt and pepper

3 cloves garlic, minced

1/3 cup vegetable broth (or mushroom broth)

3 T. dry white wine

3 ripe roma tomatoes, peeled, seeded, and chopped

chopped parsley

 

remove stems from mushrooms and discard. wipe

mushrooms clean with paper towels. in a non-stick

skillet, heat the olive oil over medium heat. place

whole mushrooms, top side down, in skillet. sprinkle

with salt, pepper, and garlic. cook, turning

mushrooms 2 to 3 times until juices appear, about 4

minutes. add vegetable broth and wine. cover, reduce

heat to low, and simmer, turning over once or twice,

until mushrooms are tender when pierced near the

center with a tip of a sharp knife, 8 to 10 minutes.

remove mushrooms to cutting board and let cool. When

cool enough to handle, cut into thin slices, about 1/4

inch wide. return to skillet. add tomatoes and bring

to a boil over medium-high heat, stirring, until

completely heated through, 2 to 3 minutes. serve

mushrooms, tomatoes, and juices over pasta, orzo or

rice. sprinkle with chopped parsley.

 

serves 4.

 

 

 

 

Music Unlimited

Access over 1 million songs. Try it free.

http://music./unlimited/