Pan-Seared Portobello Mushrooms
Jul 8th, 2008 by Lindsay
I came home from Europe with an unnatural love for vinegar. I’m not really sure how it happened (I never much liked vinegar before I left and now I can’t get enough of it…) Anyway, balsamic vinegar is at the top of my condiments list and when Scott brought two beautiful portobellos home, I knew I’d be happy!
Apologies for the bad photo… but I know my readers prefer a crappy one to none! 
The photo does no justice! These mushrooms rock!!
Pan-Seared Portobello Mushrooms: serves 1 or 2 as a side
1 shallot, minced (the kind that looks like garlic)
1 garlic clove, minced
1/4 cup of water
3 tbsp balsamic vinegar
1 tbsp sherry or dry red wine
1 tsp dry thyme
2 tsp dried chives
1/2 tsp dry basil (or handful fresh leaves, chopped)
2 portobello mushrooms, bottoms removed
salt
Directions:
1. saute shallot in water for 1 minute over low heat in a large skillet
2. add garlic and cook for another minute
3. meanwhile, cut mushrooms longwise, 1/2″ pieces and sprinkle with salt
4. add vinegar, sherry or wine, and spices to pan
5. once boiling, add mushrooms
6. try to place mushrooms in a single layer in the skillet
7. after 5 minutes, flip mushrooms over
8. cook another 5 minutes
9. cover and remove from heat, mushrooms will soak up juices and flavors
10. serve
These mushrooms also work great in a sammie!
Excellent recipes - I love simple recipe like this! yum … this would taste SO GOOD with a slice of toasted bread ….. DROOL! It’s sad that we can’t get fresh portobello mushrooms here :0( But I can substitute it with swiss brown, right?
I’m all about the shrooms! So simple and yet so darn delicious! I think I’ll take your suggestion and put these babies in a delicious sandwich!
Too weird! I just made a portobello mushroom marinated in balsamic vinegar and we posted about it on the same day… Creepy. For the record, that is NOT a bad picture, YUM!
Did you have vinegar in England, with fish (veggie-fish?) & chips?? That’s what made me love vinegar, back in the day :0)
I’m a portobello mushroom fanatic, so that recipe is calling my name.
Oh, that sounds marvelous! I’d use this instead of a burger at a BBQ. . . yum!
I’m not crazy about mushrooms, but I might be after trying this recipe. Thanks!
I love portobello mushrooms! Last time I put them in a sandwich though, the bread got all soggy from all the juices…it was still delicious though!
I don’t like vinegar that much but I love me my mushrooms:)
Yours look awesome!
Cecilia, I think any “brown” mushroom would substitute (thats a shame you cant get portobellos!) but the cooking time would be much less, just be careful not to burn the shrooms!
Shellyfish, I agree - mushrooms rock! they are so simple, easy to make, inexpensive, healthy and flavorful - what a deal!
Jennifer (Veg*n Cooking), I still think we’re related…
VeggieGirl, when I went to England for the first time I was a vegetarian so I never did the whole traditional fish and chips thing, but the entire time I backpacked through Europe I was hooked on fries (often they were the only vegetarian item around!), which often came with vinegar! sweet potato fries + vinegar = yum too!
Ricki, great idea! much tastier (and healthier) than a fake meat too!
Jennifer (Small Space Sweets) - I actually HATED mushrooms until a few months ago. My good friend Jennifer (Veg*n Cooking) who also previously hated mushrooms talked me into trying this gravy recipe in VWAV. Well since then her & I have both been hooked and I have really come to love them. If it’s not a texture issue for you, you will fall in love with schrooms after this recipe.
Shelby, I always let the mushrooms sit for a few minutes in the pan to let them soak up their juices. If they’re really “moist” I place a paper towel under them while they’re resting in the pan. I also tend to use thick bread (like a whole wheat hamburger bun) to help keep the soggy factor at a minimum… the first time I used these shrooms on sprouted bread, it was a wet mess!
Mihl, def. give balsamic a try, once its been heated/cooked its not very strong.
I ADORE portobello mushrooms! This is definitely getting saved.
I LOVE mushrooms! I never get to a chance to cook them at home because my husband doesn’t like them. But this recipe is so simple, I could easily just make it for myself as a side dish!
This sounds absolutely delicious! However, I’m a real sucker for anything with portobellos!
sounds yummy! i agree with you, a bad picture is better than no picture. however, yours was not a bad picture…we are talking about mushrooms, not the world’s most photogenic vegetable!