Raspberry Balsamic Mushroom Saute |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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So off I went and this is what I came up with last night. It would also go very well with asparagus. Ingredients:
3 tablespoons extra virgin olive oil |
5 tablespoons raspberry vinegar |
1/2 tablespoon country dijon mustard |
4 tablespoons cold unsalted butter |
1 lb fresh portabella mushroom, chopped |
fresh chives (to garnish) |
Directions:
1. Combine the first three ingredients in a jar and shake well to mix.
2. Saute mushrooms in a little oil until cooked and set aside.
3. Pour the dressing into a sauce pan and heat on medium.
4. Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
5. when all the butter is incorporated pour over mushrooms stir to coat and garnish with chives.
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