Sauteed Portabella and Cremini Mushrooms

Submitted by Chill

"Another great magazine recipe!"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 1⁄2 lbs portabella mushrooms
• 1 1⁄2 lbs cremini mushrooms
• 3 large shallots
• 1⁄2 cup unsalted butter
• 4 scallions (green parts only)
• 1⁄2 cup balsamic vinegar
• 5 tablespoons soy sauce
• 1⁄4 cup sugar

directions

1. Halve portabellas& cut both portabellas and creminis in 1/4" slices.
2. Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
3. Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
4. Transfer to a bowl and keep warm, covered.
5. Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
6. Mix both mushrooms together and keep warm.
7. Diagonally cut scallions into thin slices.
8. In a bowl whisk together vinegar, soy sauce, and sugar.
9. Heat mushrooms over moderately high heat and add vinegar mixture.
10. Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.

Reviews

[hollyfrolly]

Wow-eeeee-wow! These mushrooms are so super delicious. I did not have any cremini mushrooms, however- so I halved the recipe...... Really, really yummy! Thanks for posting!

 

[Bergy]

Very nice color and flavor to the finished mushrooms. I cut the recipe back to two servings with excellent results. The balsamic, soy & sugar give a rich brown color to the mushrooms and this is set off nicely with the sliced green onions. Served with stir fried yellow, red & green sweet peppers and Easy Omelet for one. Thanks Chill for an excellent recipe 27 Mar - don't know how the stars got missed the first time around but this is 5 star all the way!