I whipped these up quickly last night for an impromptu night in. They are delicious, and the sprouts add a happy color and texture.
4 medium-sized portabello mushrooms
2 small garlic cloves, minced
1/4 cup yellow onions, chopped
1/4 cup sprouted fenugreek and kamut (or whatever similar sprouts you have on hand)
1/2 cup cooking sherry
3 tbs grapeseed or olive oil
Wash and lightly brush or pat down the mushrooms before slicing. Slice into narrow strips. Add oil to large skillet and heat to med-high. Add garlic, onions, and sprouts and sautée for 5 minutes. Add sherry and mushrooms and sautée 10-15 minutes, or until mushrooms are desired softness. (I like mine al dente.)