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Portobello Burgundy Recipe

Ingredients

How to make it

  • Put the flour and the Portobello mushrooms into a bag and shake to coat. Saute the onion in olive oil until it begins to get limp. Add the garlic and Portobello. Saute for a while longer to brown the mushrooms slightly. Add the other mushrooms, add more oil if too dry (the Portobello will take up olive oil like eggplant does). Add a little vegetable or chicken stock, deglaze the pan and add the rest of the stock and the wine. Stir in the thyme and pepper and cook slowly until the liquid reduces to a gravy-like consistency. Add salt to taste.

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coffeebean53 Charlotte, NC

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