This is so easy I shouldn’t even post it, but that’s the very reason to publish it ASAP.  I could be saving someone from a dinner of Cheez-Its this evening.

Recently I saw a FB post about making a balsamic vinegar and red wine reduction to serve with steak.  While it looked tasty, I wondered what was stopping me from trying it with portabella caps.  The answer, obviously, is nothing!

The “recipe” is a bit of a joke, but regardless… I added a bit of olive oil to my pan, turned it to medium high heat, and removed the stems from the caps.  Next, I added two portabella caps and cooked for a bit on each side.

Next, I added balsamic vinegar, a generous splash of pinot noir (thanks, Camie!), and seasoned with salt and freshly ground black pepper.  After a few minutes on medium high, the reduction was…reduced…and dinner was nearly ready.

  Although I’m not much of a bread eater, Sam is…and tonight’s “bun” was a mini-naan cut in half .  (It’s delicious…try it.  Also excellent as a base for pizza.)  Tonight’s topping of choice was mashed avocado with salt and red pepper.  Another excellent choice…although my favorite is to have it over Ezekiel toast for breakfast!

Hope you have a new idea and that you’ll both try it and enjoy it.  Let me know!