INGREDIENTS
¼ tsp. white pepper
¼ tsp. black pepper
½ tsp. salt
½ tsp. ground cumin
1 tsp. oregano
1 tsp. smoked paprika
6 oz. (2 to 3 large) portobello mushroom caps
½ cup olive oil
1 tsp. freshly minced garlic
PREPARATION
• Mix the first 6 ingredients in a small bowl and set aside.
• Rinse, but don’t de-gill, the portobellos. Pat dry, and cut into œ-inch-thick slices.
• Place the mushrooms, oil, garlic and 1 teaspoon of the spice mixture in a quart-size Ziploc bag. Seal and let the mushrooms marinate at room temperature for 20 minutes.
• Heat a cast-iron skillet over medium-high heat. When the skillet is very hot, add the mushrooms (with their marinade). Reduce heat to medium and saute until the mushrooms are soft and slightly browned on both sides, about 5 minutes.
This article appears in May 2013.