Portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they're cooked until lightly caramelized and irresistible.
Slice the mushrooms crosswise and then cut each slice in half (or thirds).
Add all the marinade ingredients to a medium-sized bowl and whisk in the bottom of the bowl before adding the mushrooms.
Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
Heat a large pan over medium heat. Once hot, add the marinated mushrooms as well as the extra marinade in the bottom of the bowl. Cook for 8 minutes, flip, and then another 7 minutes on the other side until both sides are browned and caramelized.
Remove from the heat. Serve and spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt and enjoy warm or cold.
Notes
Use at least 6 oz of portobello mushrooms. You can use more, just slightly adjust the marinade ingredients as needed.No red wine vinegar? - other vinegar to use: balsamic or sherry.No dried oregano? - any dried herbs will work.Add-ins - Worcestershire sauce, coconut aminos, soy sauce, maple syrup, minced shallots, fresh or dried garlic