Portobello Mushrooms with Balsamic Reduction Recipe
This is a great vegan dish that even meat lovers can enjoy
Ingredients
- 6 large portobello mushrooms
- 1 small yellow onion, diced
- 4 large cloves garlic, course dice
- 1 ea 14 oz can vegetable stock
- 6 Tb good quality balsamic vinegar
- 2 Tb mirin (Chinese rice wine)
- 2 ts dry thyme
- 2 ts basil
- 1 Tb olive oil
- Pepper to taste
- Parmesan cheese (optional)
Directions
- Wash mushrooms, trim stems, lightly scrape out gills and cut into 3/8â thick slices.
- In a bowl, mix the vegetable stock, balsamic vinegar, mirin, thyme and basil.
- In a large sauté pan, heat oil and sauté onion and garlic until just translucent.
- Add the stock, vinegar and herb mixture to the pan and bring to a full simmer.
- Add sliced portobello and stir to completely coat the mushrooms.
- Sauté the mushrooms until they are fully cooked and the sauce is reduced by ½.
- Serve hot over rice or linguine.
- Top with optional Parmesan cheese if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 32 | 31% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 659mg | 19% |
| Total Carbs 13.31g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.49g | 4% |
| Protein 3.6g | 6% |
