This is an elegant dish I would recommend serving over risotto with the wine sauce poured over the top or laid on top of a slice or two of baguette with the recipe on top and sauce poured over it. Mmmmmm!
1 1/2Tb Butter (earth balance)
2lbs Portobello mushrooms – these will be your steak! (with small stems if possible since you’ll be throwing away the stems)
2Tb Olive oil divided
3Tb Minced shallots or green onions
1/2 cup Red wine
Salt & pepper to taste
Remove stems from Portobello. Wash caps and pat dry. In large skillet melt butter to foaming over med high heat. Add caps, lower heat to medium, cover and cook 3-4 mins per side. Then follow with 1-2 minutes per side uncovered. Remove caps from pan.
Add 1Tb olive oil to pan, add shallots or green onions. Cook slowly for a minute.
Pour the wine in and let it boil down quickly, scraping up any coagulated juices from the bottom of the pan until it’s reduced a bit and slightly syrupy. Salt & pepper to taste, then add parsley. Beat in1Tb olive oil. Add Portobello caps to the wine sauce, 1-2 mins per side.
If you’re using the baguette version, put 1/2 tsp olive oil in small skillet. Lay slice of baguette in oil. Brown on each side.
Lay 1 Portobello cap over baguette or risotto, top with a bit of sauce.