Portabella Mushrooms are marinated in a shoyu and red wine vinegar mixture with fresh herbs before being flash cooked on the flat top griddle.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon cherry blossom shoyu
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
Instructions
- Cut the stems off of the mushrooms and then scrape all of the gills out from under the cap.
- Drizzle with olive oil on both the top and the bottom of the mushroom cap, and then place top-down before sprinkling with salt, pepper, vinegar, and shoyu.
- Cover, and let marinate in the fridge for about 30 minutes.
- Carefully place the mushrooms onto the griddle that’s been preheated to medium-high, taking care not to spill out the marinade.
- Place the butter between the caps and cover. Let cook for four minutes.
- Remove the cover and cook for an additional minute.
- Cut the caps into slices using a knife or bench scraper. The marinade will spill out onto the griddle and create a big of a sauce. Cook for another minute, and then remove from the griddle and scrape up any sauce you can, if desired.
- Eat!
