Main Event Mushrooms
- 1–2 tbsp ghee ( use extra-virgin olive oil for vegan option)
- 1 large package (14–16 ounces) baby or regular sized Portobello mushrooms, cut into 1/4″ slices. Remove stems of leave them – your choice.
- 1 shallot, finely chopped
- Cavender’s Greek Seasoning
- Heat a large sauté pan over medium heat. And add a tablespoon of ghee or oil and chopped shallots. Cook shallots until they start to break down and the edges start to turn a medium to deep brown. Remove from pan, leaving as much ghee or butter behind as possible, and set aside.
- Return pan to stove and increase heat to medium-high. Add up to another tablespoon of ghee or oil (as needed) and arrange mushrooms in a single layer in the pan. Let the mushrooms sit undisturbed. The trick is to get a nice sear on them. After a minute or so, you’ll notice that the mushrooms start to darken from the edges inward as they cook. When this ring starts to appear, take a peek. You’re looking for a golden-brown edge on the bottom. Once that is achieved, flip the mushrooms (this is easier with the large Portobello caps).
- Count backward from 100. No, not really. Give it a minute or two and check. Once you see the sear, dump the shallots back into the pan. Sprinkle with a good pinch of Cavender’s (careful, this has salt in it) and toss. They also make an unsalted version, but it is harder to find.
- Plate and serve beside a pile of greens or the side of your choice. This is, after all, the main event. If you really want to lose your mind, crumble some good quality feta cheese over the mushrooms. It’ll make you feel like you’re getting away with something.
Keywords: portobello muchrooms, meatless dishes