Sautéed Portobello Mushrooms
Rich in antioxidants, portobello mushrooms may help improve immune function. The best part? One cup contains only 15 calories! Follow viewer Lindsay Nixon's lead and cook your mushrooms like a steak.
- 2 portobello mushrooms, 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.