Portobellos in Balsamic Glaze: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime=15 min |CookTime=10-15 min |Source=[http://www.startribune.com Star Tribune] (Nov 2000) |Yield=3-4 servings |Rating=Yummy! }} === Ingredients === * 1 T olive oil ... |
No edit summary Tags: mobile edit mobile web edit |
||
| Line 8: | Line 8: | ||
=== Ingredients === | === Ingredients === | ||
* 1 T olive oil | * 1 T olive oil | ||
* 5 large | * 5 large portabellos, thinly sliced | ||
* 3 T balsamic vinegar | * 3 T balsamic vinegar | ||
* salt to taste | * salt to taste | ||
Latest revision as of 22:22, 6 September 2020
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 10-15 min |
| Source | Star Tribune (Nov 2000) |
| Yield / serves | 3-4 servings |
| Rating | Yummy! |
Ingredients
- 1 T olive oil
- 5 large portabellos, thinly sliced
- 3 T balsamic vinegar
- salt to taste
Preparation
In a 10" nonstick skillet over medium-high heat, heat oil. Add mushrooms in a single layer. Brown on one side, turn, and brown other side. Remove to plate. Repeat with remaining mushrooms.
Add vinegar to empty skillet. Cook, stirring, 1-2 minutes or until reduced to a glaze. Return mushrooms to skillet and cook, coating with glaze, until reheated. Add salt to taste.
