We were at my favorite little farmers market and they had some delicious looking Portobello mushrooms. So I grabbed a few and was set grilling them. The weather however had other plans, so I did the next best thing and got out my cast iron skillet.
I sliced up the Portobellos nice and thick, about the size of a hot dog and got my skillet to a nice medium high. I used some left over bacon grease and waited for the sizzle. Thankfully it didn’t take too long, I threw the slices on and salted them. I let them sit for a bit, and then turned them to let the other side get nice and done. Super simple, super easy, super delicious; it’s a trifecta of perfection.
Ingredients
- 3 Portobello mushrooms
- 1 tspn salt
- 1-2 Tbspn bacon fat (Olive oil works well too)
Directions
- Heat the skillet to medium – medium high with the bacon grease. When the skillet is warm add the sliced mushrooms, sliced side down and sprinkle with salt.
- Let them sit for at least 5 minutes. Don’t mess with them, leave them alone don’t flip them too early.
- After the edges have started to turn, and gotten a little crispy, flip and sprinkle the other side with salt.
