Portabello mushrooms are great at any time.
- 3 tbsp olive oil
- 1 cup coarse fresh bread crumbs
- 6 finely chopped button mushrooms
- 1 tbsp minced garlic
- Salt and pepper to taste.
- 3 canned plum tomatoes, chopped
- 1/4 tsp fresh, chopped sage
- 1/2 cup chardonnay wine
Heat one tbsp oil in a nonstick skillet over medium heat until hot but not smoking. Lightly brown breadcrumbs until they are a light golden brown. Transfer this to a large bowl.
Clean medium Portobello mushrooms, stems finely chopped, gills removed. You can even peel the top layer off and not affect the mushroom in any way.
Now heat one tbsp oil in same skillet and saute the button mushrooms, stirring until cooked; add the mushroom stems, salt and pepper to taste, stirring for about three minutes.
Add the tomatoes, sage and one-half of the wine cooking until the liquid is almost evaporated. Set aside one-half of the bread crumbs and stir the mushroom mixture into the remaining bread crumbs.
Heat the last one tbsp oil in a skillet and cook the caps upside down, covered for five minutes. Turn caps over and add the remaining wine, cook covered just until caps are juicy but tender and fill the caps with the filling.
Heat mushrooms through until hot. Sprinkle remaining toasted bread crumbs on top.
Note: By removing the gills, you are removing the bitter part of the mushroom.
Serve a nice white, crisp and chilled wine and voila! Wonderful.