Grandma Joyce was a practical lady. She enjoyed cooking, but, I think she enjoyed simple and quick meals the most. This makes a lot of her recipes great for most everyday cooks as they don’t have time to sit back and watch their dough rise, let alone watch their water boil. What I love about her recipes is that they include mostly fresh ingredients but they rarely include a long list. These are perfect simple, weeknight meals. If you make them a few times you might even stop relying on the recipe. Being able to wing it is so liberating!

Check out this recipe card…it’s as vague as can be but, I think it made a delicious and simple portobello that could be served as a vegetarian entrée, a side or even a component for a more complicated dish. (Love that its written on the back of an envelope…must run in the family.)

Red Wine Portobello

1-3 portobello mushroom (They don’t shrink much and their size varies so you can make as many as you want as long as your pan’s not too crowded.)

1/2 tbsp olive oil

1/2 tbsp butter

1/2 cup dry red wine

parmesan cheese, grated

salt & pepper

balsamic vinegar*

Place butter and olive oil in a pan over medium heat, then add mushroom. Once butter has melted add wine and cover for 5 minutes. Flip over and cook on other side for five minutes.

Sprinkle cheese over the top, season with salt and pepper, drizzle with balsamic vinegar (optional) and serve while warm over pasta, on a bun as a burger, or as a simple side dish.

How amazing is the pattern on this fun guy? (get it?)

Sprinkle the cheese during the last minute of cooking if you want it melted.

Save some extra cheese for a garnish. I used a balsamic glaze on the side but a drizzle would work well too.

Did you get my fun guy joke? This is a test to see who made it to the end. 😉