Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Watercress Cleaned, stems removed
Stems removed Sliced 1/2" thick
1 tb White wine vinegar Salt
1/4 c Olive oil Mixed green salad (opt)
2 lg Portobello caps

Note: If you want to saute the portobello stems, slice them
lengthwise into quarters; saute them for a minute before adding the
caps because they are firmer and take longer to cook.
Combine the watercress, 1/4 cup water, and the vinegar in a blender
and blend until you have a puree. Transfer to a large saute pan along
with the oil and begin to warm over medium heat. Add the mushroom
caps. Lightly salt the mushrooms, and cover with a loose-fitting lid.
Braise for 3 min. Remove the lid and season to taste. Serve alone or
in a salad with mixed greens.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 29
Submitted By DIANE LAZARUS On 11-19-95

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