The other day I was given a whole bag of button mushrooms. Usually I saute them in butter and serve them up. However on this day I decided to try something a little different instead of butter I used dry sherry (about 1/2 cup) and a little balsamic vinegar(about 2 tablespoons) to cook up the mushrooms. I left them whole to pick up all the flavors.....They turned out absolutely wonderful, had a nice earthy flavor and taste.
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