Marinated Portobello Mushrooms
Portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they're cooked until lightly caramelized and irresistible.
Ingredients
- 6 oz portobello mushrooms, sliced see notes
- 3-4 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp dried oregano
- salt and pepper, to taste
- pinch of sugar
Instructions
- 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