- 2 portobello mushrooms
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 cup(s) of water
- 3 tbsp. of balsamic vinegar
- 1 tbsp. of mirin or sherry
- 1 tsp. of dried thyme
- 1 tsp. of dried chives (optional)
- 1/2 tsp. of dried basil
1.Line a large frying pan with a thin layer of broth.
2.Remove stems from mushroom and set aside.
3.Add onion and garlic and cook for 2 minutes over high heat.
4.Add remaining ingredients, except for the mushrooms, and turn to medium.
5.Add mushrooms, cover and cook for five minutes.
6.Gently flip mushrooms over and cook for 5 minutes more, adding more water as needed to prevent sticking or burning.
7.Plate mushrooms and spoon leftover juices on top.