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Portobello Steaks
Nb persons: 2
Yield:
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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