| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
2 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz.) Sliced Monterey Mushrooms * |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
| 1 |
lg |
Clove garlic; minced |
|
|
Chopped fresh tarragon |
| 1 |
ts |
Dijon-style mustard |
| 1 |
ds |
Balsamic vinegar |
|
|
Salt & pepper; to taste |
| 2 |
|
Baked potatoes; (about 6 oz. each) |
|
|
Monterey Mushrooms Enoki Mushrooms; (optional) |
INSTRUCTIONS
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@email.msn.com> on Mar
28, 1998
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