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Portobello Mushrooms with Balsamic Reduction
Prep: 20 min Cook: 15 min Servings: 4by Patrick Travis33 recipes>This is a great vegan dish that even meat lovers can enjoy Ingredients
- 6 large portobello mushrooms
- 1 small yellow onion, diced
- 4 large cloves garlic, course dice
- 1 ea 14 oz can vegetable stock
- 6 Tb good quality balsamic vinegar
- 2 Tb mirin (Chinese rice wine)
- 2 ts dry thyme
- 2 ts basil
- 1 Tb olive oil
- Pepper to taste
- Parmesan cheese (optional)
Directions
- Wash mushrooms, trim stems, lightly scrape out gills and cut into 3/8â thick slices.
- In a bowl, mix the vegetable stock, balsamic vinegar, mirin, thyme and basil.
- In a large sauté pan, heat oil and sauté onion and garlic until just translucent.
- Add the stock, vinegar and herb mixture to the pan and bring to a full simmer.
- Add sliced portobello and stir to completely coat the mushrooms.
- Sauté the mushrooms until they are fully cooked and the sauce is reduced by ½.
- Serve hot over rice or linguine.
- Top with optional Parmesan cheese if desired.
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