Serves 2 (Can easily be doubled.)Recipe from Smith & Hawken Gardeners’ Community Cookbook
Husband-Tested in Alice’s Kitchen
We love mushrooms and the giant portobello mushrooms are a real treat. They're meaty and so they are a perfect choice for a Meatless Monday meal. http://www.meatlessmonday.com/ If you can't find portobellos for this dish, substitute baby portobellos also called cremini mushrooms. They're the little brown button mushrooms. Serve this dish over brown rice or your favorite pasta along with a salad for a complete dinner.
2 Tablespoons olive oil
2 shallots, thinly sliced
2 cloves garlic, minced or pressed
2 portobello mushrooms, stems trimmed, sliced 1/8 inch thick (about 6 ounces each) (I scrape out the gills with a spoon.) or substitute sliced cremini mushrooms
1 Tablespoon balsamic vinegar (use good quality aged balsamic for best flavor)
Pinch of Kosher salt
¼ teaspoon freshly ground pepper
1 Tablespoon chopped fresh parsley (optional)
Heat the oil in a large sauté pan. Add the shallots and garlic and sauté over medium heat until they release their fragrance, about 2 minutes. Add the mushrooms and continue sautéing until the mushrooms are soft, but still hold their shape, about 10 minutes. Sprinkle in the vinegar, cover the pan and cook 1 minute more. Stir in the salt and pepper and sprinkle with parsley, if using. Serve right away. Serve over brown rice, egg noodles, couscous, quinoa or your favorite pasta.
2 Tablespoons olive oil
2 shallots, thinly sliced
2 cloves garlic, minced or pressed
2 portobello mushrooms, stems trimmed, sliced 1/8 inch thick (about 6 ounces each) (I scrape out the gills with a spoon.) or substitute sliced cremini mushrooms
1 Tablespoon balsamic vinegar (use good quality aged balsamic for best flavor)
Pinch of Kosher salt
¼ teaspoon freshly ground pepper
1 Tablespoon chopped fresh parsley (optional)
Heat the oil in a large sauté pan. Add the shallots and garlic and sauté over medium heat until they release their fragrance, about 2 minutes. Add the mushrooms and continue sautéing until the mushrooms are soft, but still hold their shape, about 10 minutes. Sprinkle in the vinegar, cover the pan and cook 1 minute more. Stir in the salt and pepper and sprinkle with parsley, if using. Serve right away. Serve over brown rice, egg noodles, couscous, quinoa or your favorite pasta.
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