How Do You Make Balsamic Portobello Mushrooms?
Portobello mushrooms are the steak of the mushroom world. Thick and meaty, this fungus can substitute for a main course meat at any time. A big mushroom deserves big flavors to accompany it, flavors like a garlic-tahini sauce or a balsamic vinegar sauce. Choose mushrooms that look dry and unblemished Brush off any dirt from mushrooms Break the stem off the portobello. The stem is too woody to enjoy so discard it. Cut the mushrooms into thick slices to ensure even cooking. Peel shallots and finely mince them. Heat a sauté pan to medium-high heat and add red wine and shallots. Cook the shallots until they are soft and semi-transleucent. Add the balsamic vinegar to the mixture. Bring sauce to a boil, then reduce heat to a low simmer. You want the sauce to bubble ever so slightly. Simmer sauce on medium-low heat for 10 minutes. You should see the sauce start to become thicker and more viscous. Add salt and pepper to the sauce to your taste. Continue simmering the sauce while you cook the m
