- 2 portobello myshrooms, stems removed
- 1/2 small onion, 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
Line a large frying pan with a thin layer of water or broth. Add onion and garlic and sauté over high heat for 2 minutes.
Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs and reduce heat to medium. Add mushrooms, cover and cook for 5 minutes.
Gently flip over and cook for 5 minutes more, adding additional water or broth as necessary to prevent sticking or burning.
Flip mushrooms a third time if desired (cook until mushrooms are fork tender and juicy). Plate, spooning pan juices over top.