And leftovers to add to breakfast.
One package baby portobello mushrooms, sliced (if you’re making it as a main dish, use one package per person)
Mild olive oil
Basil (fresh and chopped is best, about 1/4 cup)
Optional: Parmesan cheese for non-vegans
Use a 12 inch nonstick frying pan. Add two tablespoons of olive oil. Slice the baby portobellos, or cut pre-sliced mushrooms in bite-sized pieces. When the oil is hot, turn the heat down to medium, and add the mushrooms. Let them sizzle for two minutes. Add the basil. Stir the mushrooms around until the basil is wilted. The mushrooms should be “al dente” and flavorful. Be careful not to saute them too long.
Pour the mushrooms and any olive oil left in the pan into a serving dish and cover. You want them warm when you serve them. Straight from the stove is best.
Good pairings include:
Tofu cooked in the pan after you take out the mushrooms
Beef stir fry
New York Strip steak
Wine: Any full-flavored red
If you have leftovers, dump them in the pan and scramble with two or three eggs. It makes a quick, filling breakfast.