Sizzling mushroom sauce

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
\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

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