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Do you know the portobello mushrooms? They are dark, large and have a lot of flavor. Today we are going to do them sautéed with garlic, bay leaf, white wine and a few slices of potato.
We will serve them accompanied with basmati rice, a rice characterized by its long grain and its great aroma (many children say it smells like popcorn). If you like this variety of rice, you can try this other recipe: basmati rice cake.
Portobello with basmati rice
A simple way to cook portobello mushrooms that we will serve with basmati rice.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Calories: 300
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 3 portobello mushrooms
- 2 potatoes
- Extra virgin olive oil
- 2 Bay leaves
- 2 cloves of garlic
- 130 g of white wine.
- Sal Island
- Oregano
- 350g basmati rice
Preparation
We put water in a saucepan to cook the sufficient rice. When it starts to boil, add the rice and we cook the minutes indicated by the manufacturer. Once cooked, drain the rice and reserve it.
We chop the mushrooms in cubes and the potatoes in sheets.
We put the pan with the oil on the fire. Add the garlic cloves and bay leaves.
Add the sliced mushrooms and sliced potatoes. Sauté a few minutes.
Add the white wine and let it cook for a few minutes. We put the lid on and continue cooking for a few more minutes, until there is practically no liquid left.
When we see that there is hardly any liquid, we check if the potato is cooked. If it is, remove the lid and continue cooking for two more minutes.
Now is the time to salar y sprinkle some oregano.
We serve with the basmati rice that we have cooked before.
More information - Basmati rice cake