Remember Reroot Rewild

Sauteed Portobellos

 
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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