Yield: 2 Servings
|1 pack||(8 oz.) Sliced Monterey Mushrooms *|
|2 tablespoons||Olive oil|
|1 small||Onion; chopped|
|1 large||Clove garlic; minced|
|\N \N||Chopped fresh tarragon|
|1 teaspoon||Dijon-style mustard|
|1 dash||Balsamic vinegar|
|\N \N||Salt & pepper; to taste|
|2 \N||Baked potatoes; (about 6 oz. each)|
|\N \N||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