I learned to make these delicious mushrooms at a cooking class many years ago. I was so impressed by the teacher that I asked if she ever needed help in future classes to please give me a call. Well she did, and boy was she sorry. My first class ended up being a complete disaster. Within minutes of arriving I was asked to fill the coffee pot with water. No problem I thought to myself. I over estimated the amount of water needed , as water poured down the front of her very fancy kitchen cabinets. I was horrified. I should have left at this point...but no, I had to stick it out. This was a big mistake. I burnt my hand but didn't dare tell her as I winced in pain, chipped a serving platter and threw out all the plastic forks that she always put in the dish washer (I will spare you the other details). I cried the whole way home. It took me a year until I could pull out this recipe without having flashbacks of this very stressful evening. These mushrooms are a real treat, even your non-mushroom lover friends may give them a try . Throw any extras on top of a couple of strip steaks, need I say more?
- 16 oz Portabellas sliced into 1/4 inch strips
- 3 Tb olive oil
- 2 Tb Tawny Port
- 1 and a 1/2 Tb Balsamic vinegar
- 1 1/2 ts honey
- salt to taste
Slowly heat olive oil, add port, vinegar, honey and salt to skillet over high heat for about 3 minutes till everything sizzles. Reduce to medium heat and add mushrooms. Shake the pan and continue mixing the mushrooms every few minutes. Cook until most of the liquid is absorbed (the mushrooms will produce alot of liquid). They will be done when they appear to be coated with a shiny film. To achieve this shiny film usually takes about 15 to 20 minutes. These keep great in the refrigerator, when ready to serve bring to room temp.