Portobello Mushroom in Balsamic Sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
- 2 portobello mushrooms
- 1 shallot , diced
- 2 garlic cloves , minced
- 3 tbsp balsamic vinegar
- 1 tbsp mirin or sherry
- 1 tsp dried thyme
- 1/2 tsp dried basil
- Water or broth
Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use). Set the mushrooms aside.
Line a large frying pan with a thin layer of water or broth. Add the shallot and garlic and sauté over high heat for 2 minutes.
Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs. Boil, lower heat to medium and then add the mushrooms. Cover and cook for 5 minutes.
Gently flip the mushrooms over and cook for another 5 minutes, adding additional water or broth as needed to prevent sticking or burning.
Uncover and cook until sauce thickens and mushrooms are fork tender, about 4 more minutes.
Serve, spooning pan juices over top.
Calories: 67kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 80mg | Potassium: 374mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1.9mg | Calcium: 21mg | Iron: 1.4mg