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[Archivist's Note: we've also seen this spelled as Portabello]
1-2 tablespoons cooking oil (olive, canola)
I made this in two batches, using half of the seasoning for each.
Heat oil in a wok or frying pan. Add one half the amount of ginger, garlic, pepper and cilantro. Stir for a minute or two. Add the onions and cook until translucent. Empty onto a plate.
Heat the oil for the second batch and add the rest of the ginger, garlic, pepper and cilantro as well as the scallions. Stir for a minute or two. Cook the Portobello head down for two or three minutes, shaking occasionally. Flip the Portobello and cook for another 3 or 4 minutes, shaking occasionally.
Place the Portobello on the bed of onions and top with the scallions from the pan.
Poster's Notes:
I was thinking of adding green and/or red pepper to the onions. I thought of adding soy sauce and sherry to the onion mixture just before it has finished cooking. I have thought of adding hot sauce.
Posted by Len Farber
Nutritional Info Per Serving: N/A
3 tablespoons minced ginger
4 cloves garlic, minced
2 teaspoons pepper
1 tablespoon cilantro
1 medium onion, sliced and quartered
1/4 cup minced scallions (green, white or both)
1 Portobello mushroom (stem removed)
All measurements are approximate (I don't measure and I am heavy handed with seasoning - I am a "flavor fauve")