Sizzling mushroom sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz.) Sliced Monterey Mushrooms * |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion; chopped |
| 1 | large | Clove garlic; minced |
| Chopped fresh tarragon | ||
| 1 | teaspoon | Dijon-style mustard |
| 1 | dash | Balsamic vinegar |
| Salt & pepper; to taste | ||
| 2 | Baked potatoes; (about 6 oz. each) | |
| Monterey Mushrooms Enoki Mushrooms; (optional) | ||
Directions
Sauté sliced mushrooms, chopped onions, garlic in olive oil. Stir In chopped fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture.
Garnish with Enoki mushrooms (optional). Makes 2 servings.
Monterey Mushrooms Cubed Portabellas may be substituted for sliced Portabellas
Top off your baked potatoes, chicken or steaks with this Sizzling Mushroom Sauce!
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 28, 1998
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