Sautéed Portabella Caps with Baby Bok-Choy

This is one of the most simplest and easiest recipes I have made. For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms. The large caps has more distinct flavor and has a nice chewy texture when roasted. Even though extra virgin olive oil is mainly used in salads (not for cooking), for this specific dish I preferred using extra virgin olive oil since it gives a distinct taste. This dish can be served as a starter/appetizer with a warm bread roll or as a side dish with rice or sandwich

Ingredients:

2 caps large portabella mushrooms

2 bunches baby bok-choy

Method:

Cut Portabella caps into thick slices. Then cut the pieces diagonally into 2

Discard the thick base of bok-choy. Separate tender ribs from the leaves. Chop the ribs into about ½ inch pieces. Tear leaves roughly.

Add olive oil to a large skillet and add garlic and sauté in low flame until garlic is golden brown

Increase flame to high and add mushrooms and the chopped bok-choy ribs and sauté for about 5 minutes.

Now lower the heat and add crushed red pepper and bok-choy leaves and sauté until leaves are slightly wilted.

Add toasted sesame seeds and mix well. Alternatively you can sprinkle the sesame seeds while serving.

Yields: 2 side dishes

Source: Chelvi’s Original

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