Sauteed Portabella Mushrooms in Balsamic Vinegar Butter Sauce
Ingredients: Serves:
2 T The Tasteful Olive's Herbs de Provence Infused Olive Oil
1 Portabella Mushroom cap, make slices 1/4" thick
1 fresh clove garlic, chopped
1 T scallions, chopped
Kosher salt to taste
Freshly milled black pepper to taste
2 T The Tasteful Olive's Traditional aged up to 18 years or the Premium White Balsamic Vinegar
1 T whole butter
Pinch of Italian Parsley, chopped
Directions:
Heat olive oil in saute pan, add mushroom slices then saute for 2-3 minutes. Add garlic, scallions, salt and pepper to the skillet. Stir and cook 2-3 minutes more. Add vinegar and reduce heat to a simmer. Tuen off heat and whisk butter into skillet to make a rich sauce.
Plate mushrooms on a warm plate and sprinkle with the chopped parsley.
*Use fresh baked French or Italian bread to soak up the buttery suace while eating the juicy mushrooms.
Author:
Chef Jesse Vega
www.thetastefulolive.com
