I made this tonight for dinner with NY strip steaks. Chris is not a big mushroom fan so I diced two giant portobello caps and sauteed them in a pan with a diced onion in garlic infused olive oil. I cooked them over medium heat until the mushrooms and the onions were almost the same color, about 10 minutes. I added some additional oil during cooking and salted and peppered them when I took them off the heat.
This might be the shortest recipe on the blog.
PS--the beagle does NOT like portobellos!
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