Sautéed Portabella Mushrooms in Balsamic Butter Sauce
courtesy of Chef Jesse Vega
Olive Oil - 1 - 2 Tbsp
Portabella Mushroom - 1 cap sliced 1/8th inch thick
Fresh Garlic Chopped - 1tsp
Scallions - 1 Tbsp chopped
Kosher Salt - to taste
Freshly Milled Black Pepper - to taste
Balsamic Vinegar - 2 Tbsp
Whole Butter - 1 tbsp
Italian Parsley Chopped - pinch - optional
Heat olive oil in sauté pan; add mushroom slices and sauté for 2 -3 minutes.
Now add garlic, scallions, salt and pepper to the skillet stir and cook 2-3 more minutes.
Next add vinegar and reduce heat to a simmer.
Turn off heat and whisk butter into skillet.
Plate mushrooms on a warm plate and sprinkle with chopped parsley.
*Use fresh baked French or Italian Bread to soak up the buttery sauce while eating the juicy mushrooms.
Because of the darkness of the vinegar and the mushrooms, this is not a very attractive dish, but it is delicious!
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