Portobello Mushrooms in Wine Sauce

Okay, I’m back online again.  It was a rough week and I’m glad it’s over.  This week will be better.  Starting it off with seeing Up In The Air and then disc 2 of The #1 Ladies’ Detective Agency arrives today from Netflix.  To top it all off it will be almost 60 degrees here. 

So here’s vegetarian recipe to start us off.

I’ve gotten quite a few phone calls over the years from my friend Denise wondering what to cook or how to cook something.  She’d be the first to admit she doesn’t like to cook – hates it even.  Until she found a cooking style she really likes, then she began to really enjoy cooking.  Most of these recipes are fresh, light and very quick.  I’ll feature a few over the next few weeks.  This is one of her new favorite recipes:

Portobello Mushrooms in Wine Sauce

  • 4 Portobello mushrooms caps
  • 2 tbsp red wine or cooking sherry
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegetable broth
  • 2 clove crushed garlic


Heat liquid in skillet on high until it boils, reduce to medium heat, add mushrooms – top side down – and cook for 3 minutes, until brown, add water if needed, then turn mushrooms and cook bottom side down for 5 minutes, covered. Serve with steamed rice