Good Morning,

Please find below a recipe for Pan Seared Portabello Mushrooms. This is one method, of many, on how to prepare your Portabello mushrooms that came in this week's shares. Try them on the grill as well. Consider using your spring onions in place of the shallots.

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Pan Seared Portabello Mushrooms Instructions

Things You'll Need:

• 3-4 large portabello mushrooms
• 3/4 c strong red wine, such as Merlot
• 1/4 c aged balsamic vinegar
• 2 Tbsp shallots, minced
• Salt and pepper to taste
• 2 tsp Olive oil
• 1/2 tsp Italian parsley, minced
• Aged balsamic vinegar
• Red wine
• Baby arugula
• Portabello mushrooms
• Olive oil
• Shallots (Consider using the spring onions in your share)
• Two 10-inch sauté pans
• Chef's knife
• Large, flat spatula
• Salt and pepper

Brush off any dirt from the mushrooms

Break the stem off the portobello. The stem is too woody to enjoy so discard or save for making a great stock for soup. Cut the mushrooms into thick slices to ensure even cooking.

Peel shallots (spring onions) and finely mince them.

Heat a sauté pan to medium-high heat and add red wine and shallots/spg onions. Cook the shallots until they are soft and semi-translucent.

Add the balsamic vinegar to the mixture.

Bring sauce to a boil, and then reduce heat to a low simmer. You want the sauce to bubble ever so slightly.

Simmer sauce on medium-low heat for 10 minutes. You should see the sauce start to become thicker and more viscous. Add salt and pepper to the sauce to your taste. Continue simmering the sauce while you cook the mushrooms.

In a separate saucepan, heat the olive oil to a medium-high temperature.

Add the mushrooms gill-side down into the sauté pan. Cook the portobellos for approximately five mintues then turn the mushrooms over. Add salt and pepper to the mushrooms to taste.

Just after you turn the mushrooms over, spoon a small amount, about two-three of a tablespoon of the sauce, onto the portobellos. Cook the mushrooms a further five-six minutes or until the mushrooms start to wilt a bit.

Once the portobellos are finished cooking, lift them out of the pan onto a cutting board. Cut the mushrooms into thick slices.

Consider serving with some grilled zucchini/summer squash, fresh sliced tomatoes w/basil, and baby arugula salad. Roasted potatoes w/thyme may be welcome as well.

Garnish with your micro greens and a few grindings of pepper. Bread? Serve with focaccia, Italian flat bread.

Enjoy.

Van