See Also: Appetizers · Cooking Club · Main Dishes · Mushrooms
Portobellas Sauté
From Dorothy McNett's recipes at www.dorothymcnett.com. People ask often just what to do with those giant brown mushrooms. Here is a terrific recipe, good for an entree or cut it up after cooking and use for an appetizer with toothpicks. This is a great side-dish to serve with steak or other main dishes.
1 tablespoon extra-virgin olive oil
1 medium onion, cut into thin slices about 1/8 inch thick
2-3 portobella mushrooms, about 3-5 inches across
1/4 cup vegetable broth, or water, or dry white wine
Remove the stem from the mushrooms and slice the stem into pieces, leaving the mushroom itself whole. In heavy bottomed saute pan, heat the oil and add the thin slices of onion. Sauté for several minutes, until the onion is just taking on some brown color. Put the mushroom, cap side down, in the hot pan and cook on medium high heat, or lower it slightly to keep from burning, for several minutes. Also add the mushroom stem pieces along side and cook them, too. Turn the mushroom over onto the bottom side, and cook for a couple minutes more. You may need to press gently on the sides of the mushroom to have it make contact with the pan. Add the liquid all at once along the side of the pan and cook for 1 minute, stirring it into the mushroom pieces and onions. Place the mushroom cap on your plate and pile the onion mixture over. A dash of salt may be needed, but probably not.
Recipe created 1995-01-01.
