Sauteed portobellos with herbes de provence
Recipe by12 ounces portobello mushroom caps
2 Tablespoons virgin olive oil, divided
4 cloves garlic, peeled and chopped
2 teaspoons dried herbes de Provence
1-1/2 Tablespoons balsamic vinegar
Prep. Time → 10 min
Cook Time → 15 min
1. Gently scrub mushrooms, remove gills and stems, rinse and pat dry with paper towels. Slice mushrooms into large bite-size pieces.
2. Saute mushrooms in 1 tablespoon olive oil on moderately high heat, shaking the pan often, until the mushrooms begin to brown. Add the Garlic, herbes de Provence, and saute 2 to 3 minutes more. Add the balsamic vinegar and cook 1 minute more. Toss with remaining oil and serve warm.
gluten dairy egg and soy free, gluten free, italian, mushrooms, vegan, refined sugar free October 12, 2012 19:41
Author Gourmet Cooking with 5 Ingredients by Deborah Anderson
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