These portobello mushrooms complimented my asparagus recipe very well. Steve, my favorite guest chef, made the mushroom side and I made the asparagus side. (We stuck to the 30 minutes rule).
Required: Portobello mushrooms, Spinach, White onion, Cayenne pepper, Vegetarian oyster sauce, Canola oil, Salt, Corn starch
Optional: Asparagus (see asparagus recipe), Olive Oil, Garlic, Sea salt, Basmati rice
Slice 2 large portobello mushrooms into thin strips. Chop half of an onion into small pieces. After the basic preparation, place about 1-2 Tbsp of canola oil into a medium-sized skillet at high heat. Toss in all of the mushrooms first. Stir. Throw in the onions too. Stir. Add a pinch or two of cayenne and black pepper to taste. Also add in about 1 Tbsp of oyster sauce. Check consistency of sauté. If it's too watered down you'll want to add in some corn starch to absorb the liquid. Stir again. Save the spinach for last. Once you add the spinach you'll want to turn down to medium heat.
Be sure to keep moving and stirring the sauté.
If you get super ambitious, you can try cooking the asparagus while you make this mushroom dish. The two compliment each other very well. MMM!