It's one of those "Potential 3" that can be an appetizer, a side dish or a main course. It's quick and easy and pairs well with beef, lamb, seafood, chicken or pork. A favorite in our house!
Ingredients:
1 tbsp FRENCH'S® Classic Worcestershire Sauce
Directions:
Thickly slice 4 large portabella mushroom caps. Over medium high heat, coat a large pan with 2 tablespoons extra virgin olive oil (EVOO) and stir in the mushrooms. Don't overcrowd the pan and let the mushrooms brown a little. Add more EVOO if necessary. When the mushrooms are slightly browned and getting soft (about 10-12 minutes), add 2 tablespoons marsala wine (or any wine you like) to deglaze the pan. Add 1 teaspoon cracked black pepper and turn the heat to low. Stir in one teaspoon French's Worcestershire and continue to heat for 1-2 minutes.
TIP: Don't add any salt until the end to help the mushrooms stay firm and less watery. Taste before you add the salt, as you may not need it.
Save time by purchasing pre-sliced mushrooms. Portabellas are hearty and can take searing for more flavor as well as handle the full-body spices of the French's Worcestershire. You can use any kind of mushrooms or combination that you prefer.
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