Sautéed Portabella Mushrooms in Balsamic Butter Sauce - KCTV5 News

Sautéed Portabella Mushrooms in Balsamic Butter Sauce

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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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