Servings: 2

Ingredients:

• 2 whole portobello mushrooms
• ½ whole small onion, diced
• 1 whole garlic cloves, minced
• 1 cup broth
• 3 tbsp basalmic vinegar
• 1 tbsp mirin or sherry
• 1 tsp thyme
• 1 tsp chives (optional)
• ½ tsp basil

Instructions:

1. Line a large frying pan with a thin layer of broth.
2. Remove stems from mushroom and set aside.
3. Add onion and garlic and cook for 2 minutes over high heat.
4. Add remaining ingredients, except for the mushrooms, and turn to medium.
5. Add mushrooms, cover and cook for five minutes.
6. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning.
7. Plate mushrooms and spoon leftover juices on top. 

Chef's Note: Water may be substituted for the broth.