Sauteed Portobellos with Herbes de Provence Recipe

Garlic, herbes de Provence, and balsamic vinegar flavor portobello mushrooms in this quick recipe. Portobellos have a deeper, more robust flavor than common white mushrooms, but you may substitute white mushrooms in this recipe, if you wish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 12 ounces portobello mushroom caps
• 2 Tablespoons virgin olive oil, divided
• 4 cloves garlic, peeled and chopped
• 2 teaspoons dried herbes de Provence
• 1-1/2 Tablespoons balsamic vinegar

Preparation:

Gently scrub mushrooms, remove gills and stems, rinse and pat dry with paper towels. Slice mushrooms into large bite-size pieces.

Saute mushrooms in 1 tablespoon olive oil on moderately high heat, shaking the pan often, until the mushrooms begin to brown. Add the Garlic, herbes de Provence, and saute 2 to 3 minutes more. Add the balsamic vinegar and cook 1 minute more. Toss with remaining oil and serve warm.

Yield: 4 servings

Recipe Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.

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