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