Ingredients
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2
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1/2
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-
-
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-
-
-
-
-
-
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-
Directions
Tipsy Fat-Free Microwave -Sauteed Mushrooms,I am sharing my kitchen secret with you. I first read the small paragraph in Barbara Kafka’s Microwave Gourmet about the possibilities of achieving “sauteed” mushrooms quickly in the microwave without a drop of butter. Then I began preparing my Portabello mushrooms this way to top my signature pizza (have you ever noticed that if you pile a lot of toppings on a pizza, it’s hard to cook everything through?). I admit use dry sherry almost as much as use olive oil! One giant Portabello mushroom (5″-6″ diameter) yielded 2 cups raw mushroom slice halves, which yielded 1 cup “sauteed” mushrooms for my pizza. These would also make a wonderful accompaniment to steaks or burgers, or omelets, or on other veggies…,When I made these tonight, the mushrooms weren’t done after 3 minutes (and I needed the microwave) so I finished them off on the stove. The flavor was ok, but a lacking in something. Simple solution, we added some garlic salt and pepper. The texture is a little off. We’d prefer them sauteed on the stove, but these are good for when you are in a hurry.,The mushrooms came out a little anemic with the microwave process. They did have a good flavor. The texture and lack of color was a little off-putting though.
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Steps
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1
Done
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If Using Giant Portabello Mushrooms, Please Halve Each Mushroom Slice. |
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2
Done
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Place Sliced Mushrooms in Microwave-Safe Pasta Dish. |
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3
Done
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Pour Dry Sherry or Red Wine Over Mushrooms. Cover Loosely With Wax Paper. |
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4
Done
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Microwave 2 1/2 to 3 Minutes, Until "sauteed.". |
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5
Done
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Drain Before Using. |
