posted 11 years ago
Tonight I grilled up two portabella caps (no stem no gills) with butter and shallots. I cooked in a cast iron on high heat uncovered until the mushrooms started to brown and had evaporated a good bit of water than I turned it down to about 1/3 and covered with a pie pan. Every minute or so I would lift the pie pan and stir. Do this for 5 minutes or to your own judgement. Add a good pinch of salt and a half tea spoon of balsamic vinegar. Stir, cover and turn off heat. Wait 3 minutes and remove pie pan. Let moisture evaporate for a minute or so. Serve into pie pan and enjoy.
Pretty good by its self and a great starting point for all sorts of things
Freakin' hippies and Squares, since 1986