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.