BASIC BRAISED PORTOBELLOS WITH HERBS
"This may be the simplest and quickest method for preparing portobellos as a side dish or a garnish for meat or fish. Older portobello caps work well in this recipe, but reduce the cooking time by about 1 minute."
1 tablespoon vegetable oil
1 (6 ounce) package sliced portobello caps
Salt
1 tablespoon chopped fresh herbs, such as oregano, thyme, or basil, or a combination, or 1/4 teaspoon dried herbs
Pour the oil into a 9-inch saute pan and place over high heat for 30 seconds, then lower the heat to medium. Add the sliced mushrooms and sprinkle lightly with salt. Add 2 tablespoons of water to the pan and cover with a lid. Let simmer, covered, for 3 minutes.
Remove the lid (the mushrooms should have given up more liquid); the liquid should be at a vigorous boil. Add the herbs, stir, replace the lid, and simmer for another 2 minutes, until the flavors meld. Remove the lid and serve as a side dish.
Makes 2 servings
Source: Portobello Cookbook by Jack Czarnecki
"This may be the simplest and quickest method for preparing portobellos as a side dish or a garnish for meat or fish. Older portobello caps work well in this recipe, but reduce the cooking time by about 1 minute."
1 tablespoon vegetable oil
1 (6 ounce) package sliced portobello caps
Salt
1 tablespoon chopped fresh herbs, such as oregano, thyme, or basil, or a combination, or 1/4 teaspoon dried herbs
Pour the oil into a 9-inch saute pan and place over high heat for 30 seconds, then lower the heat to medium. Add the sliced mushrooms and sprinkle lightly with salt. Add 2 tablespoons of water to the pan and cover with a lid. Let simmer, covered, for 3 minutes.
Remove the lid (the mushrooms should have given up more liquid); the liquid should be at a vigorous boil. Add the herbs, stir, replace the lid, and simmer for another 2 minutes, until the flavors meld. Remove the lid and serve as a side dish.
Makes 2 servings
Source: Portobello Cookbook by Jack Czarnecki
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