Portabello mushroom caps (however many you & your food-eaters desire)
1/2 a small glass of red wine
olive oil
garlic, rosemary, cayenne pepper, black pepper
Wash your portabello caps!
Drizzle a little olive oil into a frying pan. Put your mushroom caps in the pan, top up. Shake your spices upon them. (You know by now I'm into being liberal with spices. Careful with the cayenne, it'll get hot fast since you're frying.) Drizzle a little more olive oil on top of them and pour half your wine over them. Medium-low heat, cover them. After a little while, turn them over and pour the rest of your wine inside them. When they seem done (smaller, darker, softer), spatula them out.
You can just eat these as a main thing, like a steak, with some salad and potatoes or something. Or, toss them with some pasta and garlic and oil. Or, throw them into your lunchtime salad. Or do all of these things.
Also, this recipe can be easily modified as an awesome vegan barbecue option. Season them exactly the same way, wrap in aluminum foil (shiny side OUT; aluminum's not the best for you and it's safer that way), throw on the grill and turn over now and again.
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