Porto Port

After eating out last night and enjoying a Port demi-glase on my deliciously tasty Beef Tenderloin, I was intrigued by Port Vino. I have never cooked with this and thought, hmm... why haven't I!? So I picked a bottle up. This is the main result of the day after.





Ingredients:
2 Portobello Mushrooms
Italian Herb Mix
Sake
Port Vino

I put my saucepan on the stovetop and set the temperature to medium. I then put a 1/8 of a stick of butter in the pan since I love cooking with butter. Once that started to sizzle/melt, I poured in about 3/4 a cup of Port and a 1/4 cup of Sake, then I swirled it around to coat the bottom of the saucepan quickly. I put the Portobello Mushrooms in gill side down and covered the pan. I put the Italian Herb Mix in at this point, approximately 1/3 of a cup. After a few minutes I flipped the mushrooms. Check to see if they are spongey, which when they are it means they are cooked properly. Take off and serve to your own desire. Enjoy!