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Portobello Steaks

Portobello Steaks Categories: Vegetables
Nb persons: 2
Preparation time:
Total time:
Source: Happy Herbivore

    1 tsp  dried thyme
    1 tsp  dried chives
    1/2 tsp  dried basil
    1/4 to 1 c  No-Beef Broth or water
    1/2 small  onion, minced
    1  garlic clove, minced
    3 T  balsamic vinegar
    1 T  sherry
      mirin, alternative
    2  portobello mushrooms, stems removed
      salt, to taste

Grind herbs to a fine consistency using mortar and pestle.

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

Cook onion and garlic over high heat for about 2 min.

Once the liquid starts to boil, add vinegar, sherry or mirin, and ground spices.

Reduce heat to medium, add another 1/4 c of broth or water, and bring to a boil.

Add mushrooms and cook for 5 minutes.

Gently flip mushrooms over and cook for another 5 min, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender.

Remove from heat and plate. Sprinkle a little salt on top and drizzle with leftover juices.

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