Portobellos With Watercress Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Watercress,
Cleaned, stems removed
Stems removed,
Sliced 1/2" thick,
1 tbsp: White wine vinegar,
Salt,
1/4 cup: Olive oil,
Mixed green salad, opt
2 large: Portobello caps,
Directions:
Note: If you want to saute the portobello stems, slice them
lengthwise into quarters; saute them for a minute before adding the
caps because they are firmer and take longer to cook.
Combine the watercress, 1/4 cup water, and the vinegar in a blender
and blend until you have a puree. Transfer to a large saute pan along
with the oil and begin to warm over medium heat. Add the mushroom
caps. Lightly salt the mushrooms, and cover with a loose-fitting lid.
Braise for 3 min. Remove the lid and season to taste. Serve alone or
in a salad with mixed greens.
A Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 29
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
lengthwise into quarters; saute them for a minute before adding the
caps because they are firmer and take longer to cook.
Combine the watercress, 1/4 cup water, and the vinegar in a blender
and blend until you have a puree. Transfer to a large saute pan along
with the oil and begin to warm over medium heat. Add the mushroom
caps. Lightly salt the mushrooms, and cover with a loose-fitting lid.
Braise for 3 min. Remove the lid and season to taste. Serve alone or
in a salad with mixed greens.
A Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 29
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
Tags
Vegetables