Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Watercress |
\N \N | Stems removed |
1 tablespoon | White wine vinegar |
¼ cup | Olive oil |
2 larges | Portobello caps |
\N \N | Cleaned, stems removed |
\N \N | Sliced 1/2\" thick |
\N \N | Salt |
\N \N | Mixed green salad (opt) |
Note: If you want to saute the portobello stems, slice them lengthwise into quarters; saute them for a minute before adding the caps because they are firmer and take longer to cook.
Combine the watercress, ¼ cup water, and the vinegar in a blender and blend until you have a puree. Transfer to a large saute pan along with the oil and begin to warm over medium heat. Add the mushroom caps. Lightly salt the mushrooms, and cover with a loose-fitting lid.
Braise for 3 min. Remove the lid and season to taste. Serve alone or in a salad with mixed greens.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 29
Submitted By DIANE LAZARUS On 11-19-95