Fried Portobello Mushrooms with Thyme and Parmesan Cheese
Meet our cheef:
Tina Nordström grew up in Helsingborg in southern Sweden, and already as a youngster, she picked up tricks from the kitchen. Tina's warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars.
8 Portobello mushrooms (or any kind you can get hold of)
Butter and oil for frying
2 peeled garlic cloves
1 teaspoon dried thyme
2 coarsly chopped summer onions
½ tablespoon balsamic vinegar
Fresh Parmesan cheese (adjust the amount to your own liking)
¾ cup dill, finely chopped
Chop the mushrooms in two and coarsely chop the garlic.
Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in the onion and fry for another couple of minutes. Pour over the balsamic vinegar and remove from heat.
Sprinkle with the dill and parmesan cheese and give it a couple of twists of pepper mill. Place on a plate and serve.