Portobello Mushrooms Recipe Glazed with Balsamic Vinegar | PBS Food

Portobello Mushrooms Glazed with Balsamic Vinegar

Recipe courtesy of Culinary Travels with Dave Eckert
No Recipe Photo Available

Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

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    Ingredients

  • 6 portobello mushrooms (underside and stem removed) cut into quarters
  • 5 T olive oil
  • 1/8 t. salt
  • 1 t. fresh ground black pepper
  • 1 c minced shallots
  • 1 T chopped fresh thyme
  • drizzle of 25 year-old balsamic vinegar

    Directions

  1. In sauté pan cook the mushrooms a few minutes on each side in olive oil over medium heat. Season with salt and pepper. Add the shallots. When they are tender add the balsamic vinegar and fresh thyme.

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