PORTABELA SHROMS

SAUTEED PORTABELLA AND CREMINI MUSHROOMS
l-l/2 lbs. portabella mushrooms
l-l/2 lbs. cfremini mushrooms
3 large shallots
l stick butter
4 scallions (green part only
l/2 cup balsamic vinegar
5 tbaps. soy sauce
l/4 cup sugar
Halve portabellas and cut into l/4″ thick slices. Cut cremini into l/4″ thick slices. Chop shallots
and in a l2″ heavy skillet cook half of shallots in half of butter over mod. heat, stirring l min.
Add portabellas and salt and pepper to taste and cook, stirring occasionally until liquid
mushrooms give off is evaporated about l5 mins. Transfer portabellas to a bowl and keep warm, covered.
Cook remaining shallots in remaining butter over mod. heat stirring l min. Add cremini and salt
and pepepr to taste and cook stirring occasionally until liquid mushrooms give off is evaporated
about l0 mins. Add portabellas to cremini and keep warm covered. Mushrooms may be prepared
l day ahead and chilled covered. Diagonally cut scallions into thin slices. In a bowl whisk
together vinegar, soy sauce and sugar. heat mushrooms over mod high heat until hot
and add vinegar mixture. Boil mixture 3 mins. or until liquid is reduced slightly and stir in
scallions. Serves 8. SERVE WITH GRILLED FLANK STEAK (FLANKO0