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Spicy Glazed Portobellos

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Costco had lovely 3-packs of portobello mushrooms this week. I was originally going to just throw them on the grill. But since we were also having a Vietnamese vegetable and bean thread noodle salad, I wanted to go in an Asian direction instead. I love the black mushrooms often found in Chinese dishes. Here's what I came up with, and it was delicious. You may adjust the amount of chile sauce to your liking. We like things spicy, YMMV. You can also adjust the amounts up or down, it's a pretty loose recipe.

Spicy Glazed Portobellos
serves 3

3 portobello mushrooms, stems removed, cleaned, sliced
cooking spray
1 tsp. toasted sesame oil
3 cloves garlic, minced
1/4 cup white wine

1-2 Tbs. low-sodium soy sauce
1/2 cup chicken or vegetable broth
1/2 to 1 tsp. or more Asian chile sauce or your preferred hot sauce
1/4 cup white wine
1 tsp. sugar
1 tsp. rice vinegar
1 tsp. cornstarch

1. Spray a large skillet with cooking oil, and heat to high. Add the sliced portobellos, and stir frequently as they cook. It will seem like a lot of mushrooms at first, but they shrink down. Turn the heat down to medium so they don't scorch.

2. After the mushrooms have seared, add the garlic and sesame oil, stir for a minute. Add the wine, and let the mushrooms stew until most of the wine has disappeared.

3. Meanwhile, mix together the remaining ingredients in a bowl, stirring until the cornstarch evaporates..

4. Add the sauce mixture to the pan, stir, let bubble for 1-2 minutes until the mushrooms are glazed. Serve.

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This page contains a single entry from the blog posted on July 10, 2012 5:48 AM.

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