Lemon Pistachio Portabello Mushrooms
Serves: 6
*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I do not need to add extra salt to the dish.
  • 6 portabello mushrooms
  • 3 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • ½ cup vegetable broth
  • ¼ cup vermouth or white wine
  • juice of 1 lemon (about ¼ cup)
  • lemon zest to taste
  • ⅓ cup roasted salted pistachio nuts, chopped*
  1. Rinse and dry the portabello mushrooms, discard the stem (you will be using the caps whole).
  2. Place 3 Tbsp of olive oil in a large non-stick pan and sauté the mushroom caps for a few minutes on each side until lightly browned but not completely cooked through .
  3. Add (in this order) the minced garlic, vegetable broth, lemon juice & wine, and bring to a quick boil.
  4. Reduce the heat to a simmer and add the chopped pistachio nuts and lemon zest, and spoon gently to coat the mushrooms.
  5. Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.
Recipe by Cuisinicity at https://cuisinicity.com/lemon-pistachio-portabello-mushroom-caps/