February 3, 2011


This is really one of my favorite appetizers and it's so quick and easy to prepare.
  • 2 tablespoons olive oil
  • 1 medium onion, cut into strips
  • 4 cloves garlic, chopped
  • 1 pinch sugar
  • 2 beef bouillon cubes, crushed
  • 2 tablespoons dry red wine
  • 2 medium portobello mushrooms

Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 min. Add beef bouillon and wine; stir until bouillon dissolved. Saute until wine mostly absorbed,
about 4-5 min. Add mushroom caps and saute until soft, about 5 min total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan.

Click here for a printable version of this recipe from Culinary Collage.

1 comment:

Amy Baynes said...

I made this, substituted vegetable broth for boullion, added with some matchstick carrots, sun dried tomatoes, bell pepper, and wilted some arugala at the end. It was great. I'm adding it to my recipe book.

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