Portobello Mushroom Salpicao
Ingredients
Scale
- 300g portobello mushrooms, sliced
- 1 tbsp liquid seasoning
- 1 tbsp worcestershire sauce
- 8 cloves garlic, chopped finely
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Heat olive oil in a nonstick pan or a skillet and fry the finely chopped 8 cloves garlic until brown, remove and transfer half to a small plate..set aside for later.
- Add sliced portobello mushroom and sauté for 30 seconds.Add liquid seasoning and worcestershire sauce.
- The mixture will become saucy because the mushroom will produce some liquid. Simmer for about 1-2 minutes until some of the liquid evaporates.
- Turn off heat and add butter. Mix thoroughly until butter is melted.
- Transfer to a serving plate and sprinkle with fried garlic.
- OR turn it into a Portobello Mushroom Salpicao Quinoa Bowl by putting in into a bowl with 1/2 cup cooked quinoa and 1 cup steamed broccoli.