Yield: 2 Servings
| Measure | 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) |
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