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