Mushrooms in sherry vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Dijon Mustard
3 tablespoons Red Wine Vinegar
1 tablespoon Sherry
1 teaspoon Dried Parsley
½ teaspoon Dried Oregano
⅛ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Garlic Powder
4 cups Sliced Mushrooms, *Note, Portabellos

Directions

By Bobbie Hinman and Millie Snyder *NOTE: I used 2 large (6") Portabello mushrooms that I wiped clean, removed the stem and cut into ½" wide slices then did a large dice on the slices.

NOTE: Original recipe also used 2 T vegetable oil... I omitted completely This can be served hot as a wonderful, tasty side dish or as a topping for any meatless burger or chill the leftovers and enjoy them cold.

In a medium bowl, combine all ingredients, except mushrooms. Mix very well.

Add mushrooms, stirring until evenly coated.

Preheat a large nonstick skillet over med-high heat. Add mushrooms and sauce. Cook, stirring, until mushrooms are tender, about 5 min.

Serve hot or chill and serve cold.

Makes 4 servings.

Reggie Note: I doubled the vinaigrette and then after it was cooked with the mushrooms I put all of it on hamburger buns. I didn't use it as a topping for a burger but as the burger itself. It really tasted good this way. I would not use it as a side dish as there is too much bite for us with it just plain.

Excellent on a hamburger bun with nothing else. Serves 2 this way.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 27, Fat 0.5g, Carb 4.5g, Fib 1g, Pro 1.7g, Sod 117mg, CFF 15%.

Recipe by: Lean And Luscious And Meatless, Vol 3 Posted to Digest eat-lf.v097.n051 by Reggie Dwork <reggie@...> on Feb 22, 1997.

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