Ingredients

The following ingredients have 4 Servings
  • 1 pound portobello mushrooms ((about 4 large caps), sliced 1/2-inch thick)
  • 3 tbsp vegan butter
  • 2-3 tbsp chopped fresh herbs, like thyme or sage or rosemary
  • 3 large cloves garlic ((finely minced))
  • Salt and ground black pepper to taste

Instruction

  • Heat the butter in a skillet. When it has melted, add the portobello mushrooms, preferably in a single layer. Don't worry about some overcrowding if it does happen -- the mushrooms will shrink as they cook. Season with salt and pepper.
  • Cook the mushrooms over a low flame, stirring every now and then, for anywhere between 10 to 40 minutes. I like doing this for 40 minutes for the best charred flavor, but if you prefer to take them off the heat earlier, that's fine too. (If using wine, add 1/4 cup to the skillet after adding the mushrooms)
  • About five minutes before the mushrooms reach your desired level of doneness, stir in the herbs and the garlic and add more salt and pepper if needed.
  • Stir to mix, turn off the heat after five minutes, and serve hot, warm or at room temperature.