[ THE ELECTRIC KITCHEN ]

Portobello a
portable appetizer

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The "Electric Kitchen" airing in the first half of April features Jack Mead, of Morton's Steakhouse.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Sautéed Wild Mushrooms

1 portobello mushroom
2 tablespoons butter
1 teaspoon EACH chopped garlic and shallots
1 tablespoon chopped parsley
1/4 teaspoon minced anchovies (optional)
1 cup EACH sliced crimini, shiitake and chanterelle (or oyster) mushrooms
Dash salt and white pepper
1 teaspoon anise liqueur
2 toasted croutons (see note)

Remove stem from portobello mushroom. Using a spoon, gently scrape off dark gills from underside; slice cap into 1/8-inch slices. Melt butter in sauté pan over medium heat. Add garlic, shallots, parsley and anchovies; sauté 1 minute. Add additional sliced mushrooms; sauté 3 more minutes. Add salt and pepper; sauté 30 seconds. Add liqueur and sauté another 30 seconds. Serve over croutons. Serves 2.

Note: To make croutons, toast 2 slices of bread and cut a 3-inch circle from each slice.

Nutritional information unavailable.

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