Sauteed Portobello Mushrooms

By JacqueDavison

Ingredients

• 2 portobello mushrooms, stems removed
• 1/2 small onion, diced
• 2 garlic cloves, minced
• water or broth
• 3 tbsp balsamic vinegar
• 1 tbsp mirin or sherry
• 1 tsp dried thyme
• 1/2 tsp dried basil

Preparation

Step 1

Line a large frying pan with a thin layer of water or broth.

Add onion and garlic and sauté over high heat for 2 minutes.

Add 1 cup water or broth, vinegar, mirin or sherry, and herbs and reduce heat to medium.

Add mushrooms, cover and cook for 5 minutes.

Gently flip over and cook for 5 minutes more, adding additional water or broth as necessary to prevent sticking or burning.

Flip mushrooms a third time if desired (cook until mushrooms are fork tender and juicy).

Plate, spooning pan juices over top.