Tonight I grilled up two portabella caps (no stem no gills) with butter and shallots. I cooked in a cast iron on high heat uncovered until the mushrooms started to brown and had evaporated a good bit of water than I turned it down to about 1/3 and covered with a pie pan. Every minute or so I would lift the pie pan and stir. Do this for 5 minutes or to your own judgement. Add a good pinch of salt and a half tea spoon of balsamic vinegar. Stir, cover and turn off heat. Wait 3 minutes and remove pie pan. Let moisture evaporate for a minute or so. Serve into pie pan and enjoy.
Pretty good by its self and a great starting point for all sorts of things
Well I did warn you it can only get more complicated from there...
I had the same thing for dinner last night because it was so good but night I decided to mix it up a little. I had the three stems left over from my previous two nights meals so I decided to prep them followed by one medium shallot (size of my cupped hand diced) into a hot buttery skillet. The mushroom stems I sheded (so they resemble shredded pork or chicken) and the shallots got one half of a fine dice (across grain) and one rough chop with my Mora carbon steel knife I use as a parring knife. I reduced heat to medium and left uncovered as I went out my back door to pick barehanded 5 nettle tops. I pinch the tops off near a bottom node on some of the 12 inchers which will send up two new leads much like basil. Gave them a rough chop. Added a pinch of salt to the skillet and then cracked two duck eggs over the top and threw on the nettles. Another pinch of salt (and don't just dump it in a glob for petes sake!) . Scramble. Wait 45 seconds. Scramble. Turn off heat and cover. Duck eggs have more 'puff' to them than chicken eggs. Give them several minutes to puff up in a quiche like manor. Remove lid and flip to brown off top side. If you did it right it should all come out as one piece. Duck eggs are sticky. No vinegar in this one - but it would have worked nicely had I wanted it.