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Portobello Mushroom in Balsamic Sauce
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
67
kcal
Author
Liza Agbanlog
Ingredients
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
Instructions
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.
Notes
Recipe note:
doctoroz.com
Nutrition
Calories:
67
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Sodium:
80
mg
|
Potassium:
374
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin C:
1.9
mg
|
Calcium:
21
mg
|
Iron:
1.4
mg