Mushrooms in Sherry Vinaigrette
Source of Recipe
By Bobbie Hinman and Millie Snyder
List of Ingredients
1 Tbsp Dijon Mustard
3 Tbsp Red Wine Vinegar
1 Tbsp Sherry
1 Tsp Dried Parsley
1/2 Tsp Dried Oregano
(original recipe called for 1/8 Tsp Salt )
1/8 Tsp Pepper
1/8 Tsp Garlic Powder
4 cup Sliced Mushrooms *Note, PortobellosRecipe
*original poster's note: I used 2 large (6") Portobello mushrooms that I wiped clean, removed the stem and cut into 1/2" wide slices then did a large dice on the slices.
In a medium bowl, combine all ingredients, except mushrooms. Mix very well. Add mushrooms, stirring until evenly coated.
Preheat a large nonstick skillet over med-high heat. Add mushrooms and sauce. Cook, stirring, until mushrooms are tender, about 5 min.
Serve hot or chill and serve cold.
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