SAUTEED PORTABELLA MUSHROOMS in BALSAMIC VINEGAR BUTTER SAUCE

Ingredients:

2 T The Tasteful Olive's Herbs de Provence Infused Olive Oil

1 Portabella Mushroom cap, make slices 1/4" thick

1 fresh clove garlic, chopped

1 T scallions, chopped

Kosher salt to taste

Freshly milled black pepper to taste

2 T The Tasteful Olive's Traditional aged up to 18 years or the Premium White Balsamic Vinegar

1 T whole butter

Pinch of Italian Parsley, chopped

 

Directions:

Heat olive oil in saute pan, add mushroom slices then saute for 2-3 minutes. Add garlic, scallions, salt and pepper to the skillet. Stir and cook 2-3 minutes more. Add vinegar and reduce heat to a simmer. Tuen off heat and whisk butter into skillet to make a rich sauce.

Plate mushrooms on a warm plate and sprinkle with the chopped parsley.

 

*Use fresh baked French or Italian bread to soak up the buttery suace while eating the juicy mushrooms.

     recipe by Chef Jesse Vega