Recipes
Pan-Grilled Portabello Mushrooms
(Serves 4)
Serve with your favorite type of rice and a big pile of steamed
spinach, chard, or collard greens.
4 large portabello mushrooms
2 teaspoons of olive oil
2 tablespoons of red wine
2 tablespoons of soy sauce
1 tablespoon of balsamic vinegar
2 medium-size cloves garlic, minced
Clean mushrooms and trim stems flush with the bottom of the caps.
In a large skillet, mix the remaining ingredients. Heat until the
mixture begins to bubble; add mushrooms, tops down. Reduce to medium
heat. Cover and cook for about 3 minutes, or until tops are browned.
(If the pan becomes dry, add 2 to 3 tablespoons of water.) Turn
the mushrooms and cook for about 5 minutes more, or until tender
when pierced with a sharp knife. Serve hot.
Recipe from Foods
That Fight Pain by Neal Barnard, M.D.
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