It’s probably time that I admitted that I am a terribly picky eater. I probably eat only about 5% of the dishes that I prepare. That being said, it should be no surprise that I don’t like mushrooms . . . but I love, love, love to cook with them! This recipe (from allrecipes.com) is really lovely. The mushrooms are grilled first, and then sautéed with shallots and white wine until reduced. I think that roasting the mushrooms in the oven would be as effective if grilling is not convenient. These mushrooms would be wonderful as either a small plate or a side. The best part was the aroma that filled my house while it was cooking.
SAUTEED GRILLED PORTOBELLO MUSHROOMS
4 Portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white wine
1. Rub mushrooms with olive oil and place on a grill over high heat, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes. Remove mushrooms from grill and slice.
2. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and saute for a few minutes, stirring frequently.
3. Add mushrooms to the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stirring to deglaze until the wine is nearly evaporated. Remove from heat, and serve.