Sauteed Portobello And Cremini Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Portobello mushrooms,
3/4 lbs: Cremini mushrooms,
1 1/2 large: Shallots,
1/2 Stick: , (1/4 cup) unsalted
Butter,
Salt and pepper to taste,
2: Scallions, (green parts
Only),
1/4 cup: Balsamic vinegar,
2 1/2 tbsp: Soy sauce,
2 tbsp: Sugar,
Directions:
Halve portobellos and cut into 1/4-inch thick slices. Cut cremini into
1/4-inch thick slices. Chop shallots and in a 12-inch heavy skillet
cook half of shallots in half of butter over moderate heat, stirring,
1 minute. Add portobellos and salt and pepper to taste and cook,
stirring occasionally, until liquid mushrooms give off is evaporated,
about 15 minutes. Transfer portobellos to a bowl and keep warm,
covered. Cook remaining shallots in remaining butter over moderate
heat, stirring 1 minute. Add cremini and salt and pepper to taste and
cook, stirring occasionally, until liquid mushrooms give off is
evaporated, about 10 minutes. Add portobellos to cremini and keep
warm, covered. Mushrooms may be prepared up to this point 1 day ahead
and chilled, covered.
Diagonally cut scallions into thin slices. In a bowl whisk together
vinegar, soy sauce, and sugar. Heat mushrooms over moderately high
heat until hot and add vinegar mixture. Boil mixture 3 minutes, or
until liquid is reduced slightly, and stir in scallions.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
1/4-inch thick slices. Chop shallots and in a 12-inch heavy skillet
cook half of shallots in half of butter over moderate heat, stirring,
1 minute. Add portobellos and salt and pepper to taste and cook,
stirring occasionally, until liquid mushrooms give off is evaporated,
about 15 minutes. Transfer portobellos to a bowl and keep warm,
covered. Cook remaining shallots in remaining butter over moderate
heat, stirring 1 minute. Add cremini and salt and pepper to taste and
cook, stirring occasionally, until liquid mushrooms give off is
evaporated, about 10 minutes. Add portobellos to cremini and keep
warm, covered. Mushrooms may be prepared up to this point 1 day ahead
and chilled, covered.
Diagonally cut scallions into thin slices. In a bowl whisk together
vinegar, soy sauce, and sugar. Heat mushrooms over moderately high
heat until hot and add vinegar mixture. Boil mixture 3 minutes, or
until liquid is reduced slightly, and stir in scallions.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
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