Sauteed Portobello And Cremini Mushrooms
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Sauteed Portobello And Cremini Mushrooms
  Mushrooms  
Last updated 6/12/2012 12:59:50 AM. Recipe ID 22847. Report a problem with this recipe.
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      Title: Sauteed portobello and cremini mushrooms
 Categories: Live
      Yield: 4 Servings
 
    3/4 lb Portobello mushrooms
    3/4 lb Cremini mushrooms
  1 1/2 lg Shallots
    1/2    Stick (1/4 cup) unsalted
           Butter
           Salt and pepper to taste
      2    Scallions (green parts
           Only)
    1/4 c  Balsamic vinegar
  2 1/2 tb Soy sauce
      2 tb Sugar
 
  Halve portobellos and cut into 1/4-inch thick slices. Cut cremini into
  1/4-inch thick slices. Chop shallots and in a 12-inch heavy skillet
  cook half of shallots in half of butter over moderate heat, stirring,
  1 minute. Add portobellos and salt and pepper to taste and cook,
  stirring occasionally, until liquid mushrooms give off is evaporated,
  about 15 minutes. Transfer portobellos to a bowl and keep warm,
  covered. Cook remaining shallots in remaining butter over moderate
  heat, stirring 1 minute. Add cremini and salt and pepper to taste and
  cook, stirring occasionally, until liquid mushrooms give off is
  evaporated, about 10 minutes. Add portobellos to cremini and keep
  warm, covered. Mushrooms may be prepared up to this point 1 day ahead
  and chilled, covered.
  
  Diagonally cut scallions into thin slices. In a bowl whisk together
  vinegar, soy sauce, and sugar. Heat mushrooms over moderately high
  heat until hot and add vinegar mixture. Boil mixture 3 minutes, or
  until liquid is reduced slightly, and stir in scallions.
  
  Yield: 4 servings
  




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Recipe ID 22847 (Apr 03, 2005)

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