3 large Portobello mushrooms

3 oz. extra virgin olive oil

1½ oz. Revalation verjus

Salt and pepper to taste


Cut mushrooms into ½” strips

Warm olive oil over low heat for 30 seconds

Add mushroom strips and heat until juice startsto flow (4-5 minutes)

Add verjus, salt and pepper

Continue to heat until mushrooms are cooked then bring to a gentle boil and serve immediately