Portobello Mushrooms With Thyme and Parmesan Cheese |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Scandinavian recipe adapted from Tina Nordstrom's recipes in New Scandinavian Cooking. I love mushrooms and this is so good with the thyme and parmesan! Great as a side dish and it's also good on toast or with pasta. Enjoy! Ingredients:
8 large portabella mushrooms, sliced thin |
1 tablespoon olive oil |
1 tablespoon butter (or margarine) |
3 garlic cloves, peeled and coarsely chopped |
salt and pepper |
1 teaspoon dried thyme |
4 green onions, coarsely chopped |
1/2 tablespoon balsamic vinegar |
parmesan cheese, freshly shaved (or grated to taste) |
fresh ground black pepper |
1/2-3/4 cup fresh dill, finely chopped |
Directions:
1. Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
2. Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
3. Pour over the balsamic vinegar and remove from heat.
4. Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
5. Serve and enjoy!
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