portobello mushrooms (recipe sort of)

[Guest guest]

Ooooh! I love portobellos with a passion. This one I can smell. LOL Will have to

try it.

 

I have this simple thing that I do to them since I love their plain taste. I

heat the skillet up to hot with olive oil in the pan. Slice the portobellos

thickly and put them into the pan sprinkling the with garlic powder and salt and

sear them just for a 1-2 on minutes on each side. Just sear, don't really cook

them. They are delicious just eaten that way or turned into a sandwich. The

texture is wonderful and the flavor even better. I have put all sorts of things

into that sandwich, like avocado, tomato, something simple without too much

flavor so you can taste the portobello. Mostly I just scarf them down right out

of the pan.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

artichoke72x

vegetarian group

Sunday, November 27, 2005 9:57 AM

portobello mushrooms and tomatoes in a wine sauce

(recipe)

 

 

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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