Tipsy Fat-Free Microwave -Sauteed Mushrooms

KateL's Note:

I am sharing my kitchen secret with you. I first read the small paragraph in Barbara Kafka's Microwave Gourmet about the possibilities of achieving "sauteed" mushrooms quickly in the microwave without a drop of butter. Then I began preparing my Portabello mushrooms this way to top my signature pizza (have you ever noticed that if you pile a lot of toppings on a pizza, it's hard to cook everything through?). I admit I use dry sherry almost as much as I use olive oil! One giant Portabello mushroom (5"-6" diameter) yielded 2 cups raw mushroom slice halves, which yielded 1 cup "sauteed" mushrooms for my pizza. These would also make a wonderful accompaniment to steaks or burgers, or omelets, or on other veggies...

• Total Time: 5 mins
• Prep Time: 2 mins
• Cook Time: 3 mins

Ingredients:

Serves: 2

Yield: 1.0 cup

• 2 cups mushrooms, cleaned, trimmed, sliced 1/4-inch thick
• 1/2 cup dry sherry or 1/2 cup red wine or 1/2 cup chicken broth or 1/2 cup beef broth or 1/2 cup vegetable broth

Directions:

1. If using giant Portabello mushrooms, please halve each mushroom slice.
2. Place sliced mushrooms in microwave-safe pasta dish.
3. Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
4. Microwave 2 1/2 to 3 minutes, until "sauteed.".
5. Drain before using.

Reviews

[Mama's Kitchen (Hope)]

The mushrooms came out a little anemic with the microwave process. They did have a good flavor. The texture and lack of color was a little off-putting though.

[lazyme]

Yummy! I used white wine and added a little garlic powder. These were wonderful over a grilled steak. Thanks KateL for a new keeper. Made for Zaar Star Tag.

[Mikekey]

Great technique! I used red wine and added some garlic powder and ground pepper. I own the Kafka cookbook this originated in, but forgot I even had it. Time to explore it again :)