One thing that I love about my apartment is my proximity to Spanish Harlem. There are a ton of Hispanic grocers with malt-o-meal cereal (yay Coco Roos!) and cheap produce. During a super sale on canned anchovies (ew, ew, ew) and baby portabellas, I stocked up. Now, I’m not gonna try to enchant you and tell you that mushrooms can replace beef and their texture will remove the need for meat (again, ew) but I really like them on top of salads instead of chicken or another meat. Here is my favorite way to quick cook up some baby ports. Feel free to use whatever wine you have on hand, I was using the grocery store sherry, because I’m classy. Real $1.99 sherry–classy.
- Handful of sliced baby bellas
- 1/8 teaspoon onion powder
- 1/8 teaspoon minced garlic or a pinch of powder
- 1/2 tablespoon of sherry
- 3 dashes of worcestershire sauce
- Pinch of kosher salt
Heat up a pan with some olive oil Pam. Throw in the mushrooms and the minced garlic. Let this cook down for a minute, then add the onion powder and garlic powder (if necessary). Let cook for another minute, then add the worcestershire and salt. Stir every so often for 30 seconds, then add the sherry.
Let cook, tossing every so often, until the mushrooms cook down and are tender (about another 2 minutes or so). Serve on top of a delicious salad (with blue cheese, yum) or as a side dish. Enjoy!
Oh, and this is super low cal. It depends on how many mushrooms you use but my dish couldn’t have been more than 30 calories for 4 mushrooms.