Sauteed Portabellas

My husband LOVES mushrooms. I think if I fed him enough mushrooms he may even be able to forget about meat for a bit. Well... maybe not. I went and got some fresh portabellas to make as a side dish. I made this and I heard something I never thought I would hear from my daughter Taylor: "Is there any more mushrooms left?" You see she hates mushrooms regularly. I told her to just try one bite for me. She ate the bite and then proceeded to eat a full helping of them. Then she asked if there were more. Try this gluten free recipe as a side dish. I think next time I may make it as the main dish!

Sauteed Portabella's
1 1/2 pounds portabella mushrooms
3 large shallots
1/2 cup earth balance (you can use butter if you eat dairy)
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons braggs amino acids (you can use soy sauce or gluten free soy sauce)
1/4 cup agave nectar

Halve portabellas and cut into 1/4-inch-thick slices.

Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute.

Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas and serve.

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