Wednesday, January 18, 2012

Balsamic-Glazed Portobello Mushrooms

From Vegan with a Vengance

3 medium sized portobello caps, sliced 1/4 inch thick
1 Tbsp olive oil
1/4 cup balsamic vinegar
pinch salt
2 cloves garlic, minced

1.  Preheat a large skillet over medium0high heat for about 2 minutes.
2.  Toss the mushrooms with olive oil until coated.  Place in pan in a single layer.  Let cook for 5 minutes, until they start releasing moisture.  Turn over and cook another 2 minutes.
3.  Add vinegar and salt; saute for 30 seconds.  Add garlic and saute for another 3 minutes.

No comments:

Post a Comment