Yield: 4 servings
|1 tablespoon||White wine vinegar|
|¼ cup||Olive oil|
|2 larges||Portobello caps|
|Cleaned, stems removed|
|Sliced 1/2" thick|
|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
Submitted By DIANE LAZARUS On 11-19-95