Sautéed portabellas

Ingredients, for 2 servings:

4 portabella mushrooms, sliced crosswise, or two 6 oz. pkgs. pre-sliced
1/3 to 1/2 cup Balsamic vinegar
1 to 2 Tbsp. olive oil
1 T. dried basil, sage or oregano flakes
1/2 tsp. salt


1. Pour a splash of about 2 tsp. of the oil, and 2 Tbsp. of the vinegar in a large non-stick skillet. Stir in 1 tsp. of the spice flakes and a dash of salt. Turn heat on medium-low. When mixture begins to sizzle, place half the mushroom slices along the bottom of the pan.

2. Fry while moving slices around slightly in pan to cook evenly and distribute vinegar mixture well. Turn slices over after about 3 minutes, splash another few tsp. of oil and 1 Tbsp. of vinegar on the mushrooms, sprinkle on more spice flakes. Fry for another 3 minutes, adding a bit more oil and vinegar as mushrooms absorb the liquid. When slices are dark on the outside but still slightly firm/spongy on the inside, lift them from the pan, place on a plate.

3. Cook the remaining mushrooms in the same manner.

Options: Serve as a light main course. Also good as a side dish to meat, or over a handful of salad mix. For an appetizer, slice a baguette of sweet French bread, place a mushroom slice on each piece. Merlot is a good wine pairing for these.