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Portabello Mushrooms

Sarah Stegner - Prairie Grass Cafe

Soups & Sides

  • 3 med size Portobello mushrooms
  • 2-3 T. olive oil
  • salt and freshly ground black pepper
  • 2 T. minced onion
  • 1 cup mushroom stock
  • 1 T. butter
  1. Trim the mushrooms and remove the stems. Wipe off the mushrooms with a damp cloth.
  2. In a ten-inch pan over medium high heat, sauté the mushrooms in olive oil. Season with salt & pepper.
  3. Cook on both sides until browned and the mushroom becomes tender. Remove the mushrooms from the pan and set aside.
  4. Add the onion. Cook until tender. Add the mushroom stock and simmer until the liquid is reduced by 2/3rds its original volume.
  5. Return the mushrooms to the pan and continue to simmer for one more minute.
  6. Stir the butter into the stock. The liquid should form a glaze over the mushrooms. Serve warm.

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