INGREDIENTS:
1 Tablespoon Olive Oil
2 Tablespoons Balsamic Vinegar
Dash of Salt and Pepper
1 Garlic Clove, diced
1 Portobello Mushroom
DIRECTIONS:
Cut off a small piece of the bottom of the stem, discard.Gently rinse the Mushroom, and dry on paper towels. Dice up Garlic. Gently remove the stem from the Mushroom cap. Slice the stem up.
Now saute the Portobello Mushroom, diced stem and Garlic with Olive Oil. Score the top of the cap with a knife (cutting a few thin lines on top) This allows the sauce to penetrate into the Mushroom.
Flip the Mushroom over so both sides are cooked.You want to get the Mushroom rather soft and a darker brown. Saute for a few min.
Add the Balsamic Vinegar and put flame to low. Simmer for a few minutes.The sauce may be getting a bit thin. Just add a dash of water to it. Plate and serve.
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