Sauteed Portabella and Cremini Mushrooms

1. 1

   Halve portabellas and cut into 1/4-inch-thick slices.

2. 2

   Cut cremini into 1/4-inch-thick slices.

3. 3

   Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute.

4. 4

   Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes.

5. 5

   Transfer portabellas to a bowl and keep warm, covered.

6. 6

   Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute.

7. 7

   Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes.

8. 8

   Add portabellas to cremini and keep warm, covered.

9. 9

   Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.

10. 10

    Diagonally cut scallions into thin slices.

11. 11

    In a bowl whisk together vinegar, soy sauce, and sugar.

12. 12

    Heat mushrooms over moderately high heat until hot and add vinegar mixture.

13. 13

    Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.