Sauteed Portabella and Cremini Mushrooms

Here's a delicious recipe I modified from one that I found on Epicurious.com.  It appeared in Gourmet Magazine, June 1998.  I often make this to serve over polenta, but it can be its own side dish.  Any combination or single type of mushrooms works fine, so long as you stick with 3 pounds total.

Yield: Serves 8

 

Ingredients:

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 large shallots or 1/2 cup onion, chopped
1/4 cup unsalted butter or olive oil
4 scallions (green parts only), diagonally cut into thin slices
1/2 cup balsamic vinegar
5 tablespoons tamari sauce
2 tablespoons sugar

Preparation:

Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. In a 12-inch heavy skillet cook  the shallots/onions in the butter/oil over moderate heat, stirring, 1 minute. Add portabella and cook, stirring occasionally, about 5 minutes. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. In a bowl whisk together vinegar, soy sauce, and sugar and add to mushrooms. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.