INGREDIENTS

INSTRUCTIONS

Halve portobellos and cut into 1/4-inch thick slices. Cut cremini into
1/4-inch thick slices. Chop shallots and in a 12-inch heavy skillet cook
half of shallots in half of butter over moderate heat, stirring, 1 minute.
Add portobellos and salt and pepper to taste and cook, stirring
occasionally, until liquid mushrooms give off is evaporated, about 15
minutes. Transfer portobellos to a bowl and keep warm, covered. Cook
remaining shallots in remaining butter over moderate heat, stirring 1
minute. Add cremini and salt and pepper to taste and cook, stirring
occasionally, until liquid mushrooms give off is evaporated, about 10
minutes. Add portobellos to cremini and keep warm, covered. Mushrooms may
be prepared up to this point 1 day ahead and chilled, covered.
Diagonally cut scallions into thin slices. In a bowl whisk together
vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat
until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid
is reduced slightly, and stir in scallions.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar
02, 1999

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