|This recipe is liked by 1 person(s).|
Nb persons: 2
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|
|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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