Tuesday, September 21, 2010

{PAN SEARED PORTABELLOS}

Mom shared this recipe a while ago in an email.  I tried it the other day and loved it!  Mariah (my 3-year-old) also loved them; Elaine (2) and Mike wouldn't even try them. Not mushroom fans.

2-3 large portabello mushrooms (or 1 lb. baby portabellos)
1 T. water
1 T. balsamic vinegar
1/2 t. dried oregano
1 1/2 T. apple juice concentrate
2 garlic cloves, minced or pressed
2 T. soy sauce
  • Trim mushroom stems flush with base of the mushroom.  Discard stems (or cook them with the mushrooms).
  • Combine sauce ingredients in a skillet or sauce pan with a lid.
  • Warm over medium heat until bubbly.
  • Place mushrooms, top side down, in the pan.
  • Cover, and cook for 3-5 minutes.
  • Turn mushrooms over.
  • Cook, covered, for another 5 minutes.


Here's a how-to video:

2 comments:

herbivoremeals said...

Loved this! It was a bit too sweet so I think I'll seriously cut down on the apple juice concentrate, or leave it out, but I think most people would prefer it the way you have it posted. Again it was great! Makes me want to run out and buy more baby bella mushrooms.

herbivoremeals said...

O.k., I watched the video. I think grape juice (non-concentrated) subbed for the red wine/apple juice concentrate will do the trick.