Portobellos with watercress

Yield: 4 servings

Measure 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)

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

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