PORTOBELLO MUSHROOM IN BALSAMIC SAUCE
Sunday 10 July 2022
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My family is a big fan of mushrooms. We especially love to use it in soups, stir fries, stews and omelettes. Some of my favorite mushrooms to use are enoki, button and shiitake. I also love Portobello mushrooms and am always happy with the results when I cook with it. A great example of this fact is this easy portobello mushroom in balsamic sauce dish.
This recipe is healthy and uses no oil. Water is used when sautéing the shallot and garlic. Then water, balsamic vinegar, sherry (or mirin) and herbs are added and then finally the mushrooms. The mushrooms came out tender and juicy. I love the earthy taste and the meaty texture.
This recipe is healthy and uses no oil. Water is used when sautéing the shallot and garlic. Then water, balsamic vinegar, sherry (or mirin) and herbs are added and then finally the mushrooms. The mushrooms came out tender and juicy. I love the earthy taste and the meaty texture.
Portobello Mushroom in Balsamic Sauce
Prep Time5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 2 servings
Calories: 67 kcal
Ingredients
2 portobello mushrooms
1 shallot , diced
2 garlic cloves , minced
3 tbsp balsamic vinegar
1 tbsp mirin or sherry
1 tsp dried thyme
1/2 tsp dried basil
Water or broth
2 portobello mushrooms
1 shallot , diced
2 garlic cloves , minced
3 tbsp balsamic vinegar
1 tbsp mirin or sherry
1 tsp dried thyme
1/2 tsp dried basil
Water or broth
Instructions
Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use). Set the mushrooms aside.
Line a large frying pan with a thin layer of water or broth. Add the shallot and garlic and sauté over high heat for 2 minutes.
Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs. Boil, lower heat to medium and then add the mushrooms. Cover and cook for 5 minutes.
Gently flip the mushrooms over and cook for another 5 minutes, adding additional water or broth as needed to prevent sticking or burning.
Uncover and cook until sauce thickens and mushrooms are fork tender, about 4 more minutes.
Serve, spooning pan juices over top.
Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use). Set the mushrooms aside.
Line a large frying pan with a thin layer of water or broth. Add the shallot and garlic and sauté over high heat for 2 minutes.
Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs. Boil, lower heat to medium and then add the mushrooms. Cover and cook for 5 minutes.
Gently flip the mushrooms over and cook for another 5 minutes, adding additional water or broth as needed to prevent sticking or burning.
Uncover and cook until sauce thickens and mushrooms are fork tender, about 4 more minutes.
Serve, spooning pan juices over top.
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