Taking the Last Bite
Tried something new for dinner tonight — portobello mushrooms with balsamic vinegar. On the side, mashed potatoes with loads of butter and green beans and bacon! What a treat. Usually when Jeff and i sit down to eat a meal, Jeff eats twice as fast as me — when he is done with his meal, i am half way done. But tonight for whatever reason, when i checked how far along he was while we were eating, i noticed we both had exactly the same amount of bites left. Two green beans, a piece of mushroom and a dollop of potatoes. A rare moment! I know, exciting stuff.
Pan-Seared Portobello Mushrooms
1 shallot, minced
1 garlic clove, minced
1 cup of beef broth or water
3 tbsp balsamic vinegar
1 tbsp sherry
1 tsp dried thyme
1 tsp dried chives
1/2 tsp dried basil (or handful fresh leaves, chopped)
2 portobello mushrooms, bottoms removed
a little sea salt (sprinkle on the mushrooms)
Directions:
1. You’ll need a skillet that can hold both mushrooms side-by-side
2. Line your fryer with a thin layer of the broth
3. Saute shallot and onion for 2 minutes, high heat
4. Once boiling, add vinegar, sherry and spices; reduce to medium
5. Add another 1/4 cup of broth and bring to a boil
6. Add mushrooms, cover and cook 5 minutes
7. Flip mushrooms over, add more broth if needed, cook 5 more minutes
8. Repeat if necessary; cook until mushrooms are soft/tender
9. Remove mushrooms from skillet (plate them)
10. Add remaining brother and boil
11. Use liquid as a glaze/gravy; pour overtop mushrooms
A messy stove when we cook! The end product look pretty gross but tastes super savory!