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