Vegan MoFo: A Shortcut to Mushrooms

Wow, that didn't take long--the third day out on the MoFo and I've already missed a post.  I can claim extenuating circumstances, however; H1N1 has stormed the gates of Austin and my best friend has been very ill, which led to my developing a fever that, thus far, hasn't turned into anything dramatic but has had me beached at home.

At any rate, here's a quickie recipe. It's hard to find good single-serving recipes; usually eating solo either means having tons of leftovers or doing a lot of math. This entree is easy, fast, and oh so tasty.  When I made it this past week I served it over a boxed rice pilaf (cheating, I know, but I don't really like rice and had had the box for a long time so I wanted to use it up). I also hate vinegar, but in this case the stench was totally worth it.

Portabello Mushrooms with Balsamic Awesomeness

• 1 portabello mushroom cap, sliced thinly
• 1 tsp olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• salt to taste

1 - Heat the oil in a skillet for a couple of minutes, then add the shrooms and cook about 5 minutes until they give off lots of water and start looking kind of slimy, as mushrooms are wont to do.

2 - Add the remaining ingredients and cook another 4-5 minutes.  Serve over rice, on a salad, on a baked potato...whatever sounds good. See how easy that was?

Comments

[Danmara]

I love portabellos. :)

[Kelly]

I love the title of your post. Also, YUM.

[Melisser]

I love mushrooms with balsamic!

[americanvegan]

mmm those mushrooms look so juicy and yummy!!