SAUTEeD PORTOBELLOS & SHALLOTS WITH BLACK CHERRY JUS AND SEA ARUGULA BUDS ON TOAST
2 Tbsp coconut oil
1 large shallot, minced
3 large portobellos, thickly sliced and salted & peppered
1/4 cup black cherry juice
1 small handful fresh sea arugula buds, foraged from Long Island!
1 loaf your favorite fresh bread, thickly sliced and toasted
salt & pepper to taste
Heat the coconut oil in a large sauté pan over medium to high heat. Add the shallot and caramelize. Deglaze with the black cherry juice, quickly stir in the portobellos, cover and turn down to a simmer. Allow to steam cook for only a minute or two. With a slotted spoon scoop out the cooked veg and reduce the remaining liquid. Top the toast with shrooms and shallots, drizzle with the reduced jus and sprinkle with a few sea arugula buds(you can substitute with julienned arugula leaves, same flavor different texture).
Makes 4-6 servings