How To Saute Portobello Mushrooms Food

4 WAYS TO COOK PORTOBELLO MUSHROOMS - WIKIHOW

Steps:

• Preheat your oven. Position your oven rack so that it is in the center of the oven and preheat to 400 °F (204 °C) degrees.
• Clean your mushrooms. Use a damp or dry cloth to wipe your mushrooms clean. Remove the stems. You can discard the stems or chop them up and cook them. You can also use a paper towel to wipe off any dust or crumbs. You can also slice your mushrooms if you prefer. To remove stems, hold the cap of the mushroom in your dominant hand and gently twist the stem with your other hand. You can scrape out the gills with a spoon if you prefer.
• Mix your marinade. In a small bowl, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 1 clove minced garlic, 1 chopped shallot, salt and pepper to taste, and a sprinkling of fresh or dried herbs. Whisk together until mixed.
• Marinade your mushrooms. Place your mushroom caps (and stems if desired) in a large Ziploc bag. Pour your marinade mixture into the bag and gently work it around the mushrooms. Seal the bag and lay it flat in the refrigerator for 30 minutes. If you marinade your mushrooms for longer, they can soak up more marinade than they can handle and become mushy. It helps to flip the bag occasionally.
• Roast your mushrooms. Using metal tongs, gently remove your mushrooms from the bag and place them on a baking sheet sprayed with non-stick cooking oil. Place the baking sheet in the preheated oven for 10 minutes. After 10 minutes, use metal tongs to flip the mushrooms and cook for an additional 10 minutes.
• Serve. Enjoy as an entrée or as a side dish. Serve with any left over marinade as a dipping sauce. Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing.

PORTOBELLO MUSHROOMS SAUTEED IN GARLIC AND WINE

Steps:

• Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
• Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

PORTOBELLO MUSHROOM SAUTE

Steps:

• In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.