Sauteed Portobello Mushrooms
Tender meaty portobello mushrooms get sauteed to a golden brown and finished with shallots, garlic, thyme and a splash of wine.
Servings: 4 servings
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 shallot minced
- 2 to 3 garlic cloves finely minced
- 1 tablespoon Fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine
Instructions
- Clean the mushrooms, remove the stems and scrape out the black gills then slice the mushrooms into ¼ inch strips.
- Add the mushrooms and chicken broth to a large non-stick skillet and cook over medium-high heat until the liquid evaporates, about 6 to 7 minutes.
- Push the mushrooms to the edge of the pan and add the butter and oil. When the butter melts add the shallot, garlic, thyme, salt, and pepper and cook for 6 to 8 minutes to soften the shallots and brown the mushrooms.
- Add the wine and cook for another 2 to 3 minutes to reduce the wine and cook the alcohol off.
Video
Notes
Use a large skillet: Give the mushrooms plenty of room so the moisture can evaporate and the slices can brown instead of steam.
Clean gently: Wipe the mushroom caps with a damp paper towel instead of rinsing them under water to avoid adding excess moisture.
Slice evenly: Cut the mushrooms into ¼-inch strips so they cook at the same rate.
Be patient: Let the broth cook away completely before adding the butter and oil. This is the key to getting nicely browned mushrooms.
Choose a dry wine: Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work well for deglazing the pan.
Don't skip the fond: After the mushrooms brown, the wine loosens the flavorful browned bits from the bottom of the skillet and creates a light pan sauce.
Nutrition
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 232mg | Fiber: 2g | Sugar: 2g
