• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mushrooms in Sherry Vinaigrette

  • Recipe Submitted by on

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


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.

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