Portobellos with watercress
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Watercress |
| Stems removed | ||
| 1 | tablespoon | White wine vinegar |
| ¼ | cup | Olive oil |
| 2 | larges | Portobello caps |
| Cleaned, stems removed | ||
| Sliced 1/2\" thick | ||
| Salt | ||
| Mixed green salad (opt) | ||
Directions
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