- 2 TBSp Canola Oil
- 4 Portobello Mushroom Caps, sliced
- 1/2 Radicchio head, shredded
- 1 TBSp Sugar
- 1 tsp dried Basil
- 1/4 cup Balsamic Vinegar
- 1/4 cup Vegetable Stock
Heat 1 TBSp canola oil on medium-high heat. Add the sliced portobello to the saute pan. Cook until the mushrooms are darker and cooked down (smaller), continuously mixing. Add the shredded radicchio & stir together with the mushrooms. Keep mixing & sauteing until the radicchio is wilted. Add the sugar & basil & stir/saute for another minute. Add in the balsamic vinegar & allow it to cook down (become half it's amount & thicker). Then carefully add the vegetable stock & simmer for 5 more minutes.
I served the portobello & radicchio with roasted broccoli to add some green to our meal. This is a great way for vegetarians or anyone who would like to cut some meat out of their diet to be satisfied for dinner. Enjoy!
*Lishie tip- Do not wash mushrooms- just dampen a paper towel & wipe any dirt off of the cap. Shrooms soak up water (& flavor) like a sponge!