Marinated Portabella Saute, nom, nom, nom
My family is divided. My 3 year old and I could be happy without meat, my husband and 15 month old are carnivores. Every so often I try to sneak in some meatless dinners, this night I figured what better than portabellas! They are meaty and delicious! I marinated them in a little balsamic, olive oil, garlic and Marsala then sauteed with onions, add a little stock, cream and YUM! I am totally looking forward to eating the leftovers tomorrow.
1/4 cup olive oil
1/3 cup white wine
2 tbsp balsamic vinegar
1 large garlic clove, minced
4 portabella caps
salt and pepper
1 med red onion, thinly sliced
2 cups stock, chicken or veggie
1/2 cup heavy cream
Combine olive oil, wine, balsamic vinegar, garlic in a ziplock or casserole dish.
Slice portabellas into 1/2 inch strips. Combine mushrooms and marinade, allow to sit for about 20 minutes.
Add about 1 tbsp of olive oil to a large hot skillet. Saute sliced onions until translucent.
Add marinated mushrooms to the onion and cook until most of the liquid evaporates.
Remove the pan from the heat and stir in the cream. Serve on its own or on top of pasta, garnish with Parmesan and fresh basil.