Side Pannel
Mushrooms in Sherry Vinaigrette
Mushrooms in Sherry Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Main Dish, Side Dishes
Ingredients List
- 1 tb Dijon Mustard
- 3 tb Red Wine Vinegar
- 1 tb Sherry
- 1 ts Dried Parsley
- 1/2 ts Dried Oregano
- 1/8 ts Salt
- 1/8 ts Pepper
- 1/8 ts Garlic Powder
- 4 c Sliced Mushrooms, *Note,
- -Portabellos
Directions
By Bobbie Hinman and Millie Snyder
*NOTE: I used 2 large (6") Portabello mushrooms that I wiped clean, removed
the stem and cut into 1/2" wide slices then did a large dice on the slices.
NOTE: Original recipe also used 2 T vegetable oil... I omitted completely
This can be served hot as a wonderful, tasty side dish or as a topping for
any meatless burger or chill the leftovers and enjoy them cold.
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.
Makes 4 servings.
Reggie Note: I doubled the vinaigrette and then after it was cooked with
the mushrooms I put all of it on hamburger buns. I didn't use it as a
topping for a burger but as the burger itself. It really tasted good this
way. I would not use it as a side dish as there is too much bite for us
with it just plain.
Excellent on a hamburger bun with nothing else. Serves 2 this way.
*NOTE: I used 2 large (6") Portabello mushrooms that I wiped clean, removed
the stem and cut into 1/2" wide slices then did a large dice on the slices.
NOTE: Original recipe also used 2 T vegetable oil... I omitted completely
This can be served hot as a wonderful, tasty side dish or as a topping for
any meatless burger or chill the leftovers and enjoy them cold.
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.
Makes 4 servings.
Reggie Note: I doubled the vinaigrette and then after it was cooked with
the mushrooms I put all of it on hamburger buns. I didn't use it as a
topping for a burger but as the burger itself. It really tasted good this
way. I would not use it as a side dish as there is too much bite for us
with it just plain.
Excellent on a hamburger bun with nothing else. Serves 2 this way.
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