Sauteed Portabello Mushrooms in Balsamic Vinegar Butter Sauce
2 T. The Tasteful Olive Herbs de Provence infused olive oil
1 portabello mushroom cap, cut in 1/4" thick slices
1 clove garlic, chopped
1 green onion, chopped
Salt and pepper, to taste
2 T. The Tasteful Olive Traditional dark balsamic vinegar
1 T. The Tasteful Olive Butter infused olive oil
Pinch of Italian parsley, chopped
Heat Herbs de Provence oil in saute pan, add mushroom slices then saute for 2-3 minutes. Add garlic, green onions, salt and pepper to the skillet. Stir and cook 2-3 minutes more. Add vinegar and reduce heat to a simmer. Turn off heat and whisk butter olive oil into skillet to make a rich sauce.
Plate mushrooms on a warm plate and sprinkle with the chopped parsley.
Cook's note: Use fresh baked French or Italian bread to soak up the buttery sauce while eating the juicy mushrooms. These are also a great topping for steak!
Author: Chef Jesse Vega
