Saturday, August 13, 2011

Pan-Seared Portabellas

Wow! I love mushrooms and, as it turns out, these are really nice! Hypothetically you could use any mushroom you want for this, but sometimes it's nice to use a giant mushroom, you know?

about 4 ounces of portabella mushroom caps (for me that meant one mushroom)
1 teaspoon vegetable oil
1 pinch salt
1 clove finely chopped garlic
1/2 teaspoon sherry vinegar
freshly ground black pepper, to taste

you'll also need:
a medium sized frying pan

1. take the stem off the mushroom and slice it into thick slices.
2. over medium-high to high heat, heat the oil until it's hot in the skillet. When it's really hot, sprinkle salt over the oil and put the mushroom in. Be careful not to crowd the pan.

3. cook for a few minutes, stirring occasionally (I used tongs to flip mine over).
4. when the mushrooms have browned, remove the skillet from the heat and add the garlic, stirring until the mushrooms stop sizzling. Sprinkle them with the vinegar, season to taste with pepper, and serve. Yummy!

I got this recipe from Serves One.

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