Tonight I came home later than usual and was absolutely ravenous. It was one of those nights where I stood in the kitchen for a good 20 minutes debating back and forth what to make for dinner. Salad? Tempeh? Mushrooms? Salad? Tempeh? Mushrooms? Round and round, until I finally decided on making these, one of my absolute favorites. Normally I like eating them with a side of veggies, over a salad, in a bun like a burger or in a wrap — basically, any way possible. Tonight I had these with a side of chickpea and tomato quinoa (didn’t come out pretty so…no pictures!) and they were totally delicious.
What You Need: (Serves 1)
2 large portobello caps, rinsed and dried
1 tbsp olive oil
1/4 cup soy sauce/tamari
1/3 cup balsamic vinaigrette
What You Do:
Preheat a medium skillet over medium heat. Add the oil and place the mushroom caps, gills down, on the pan. Add in the soy sauce and balsamic and let the caps cook, moving them around and covering them in the sauces. After 2-3 minutes flip them over, gills up, and let them cook for another few minutes. Flip them BACK over, gills down. There should be excess soy sauce/balsamic in the pan – if there isn’t, add more in. At this point, lower the heat a tad to low/medium and cover. Let the caps cook for about 5 minutes, then check on them, move ’em around, flip them if you feel like it, cover and cook for another 5 minutes. Keep on doing this until the caps look like the picture below….they should shrink up and soak up the majority of the soy sauce/balsamic. At this point add pepper and garlic powder and let them cook for a few more minutes…..and you’re done! Voila!
The good news about these is that you really CAN’T mess them up. If things are looking too dry add more liquid in. Don’t worry about overcooking them, too. You can leave them on heat for a while and it won’t do them any harm!