A Shortcut to Mushrooms

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 of Balsamic Awesomeness

What You Need:

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

Let’s Get it On:

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?

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