I don’t usually post recipes but I’m thinking I might start to from time to time. This recipe is adapted from a blog called Cooking Melangery. I got inspired so I decided to make these as a side dish to my Roasted Lemon Chicken for dinner recently. The results were excellent! I love that wonderful vinegary flavor, and it’s a great change of pace to regular sauteed mushrooms. I also got some fresh mushrooms from the farmers market, so that only added to how tasty they turned out.
2 lbs. button or cremini mushrooms, quartered and cleaned
1/4 cup olive oil
1/4 tsp. dried thyme
2 green onions, chopped
2 cloves garlic, sliced thin
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper
Heat a saute pan over medium high heat and add olive oil. Add green onions and garlic to the pan and saute about 1 minute. Add in mushrooms and the salt and pepper. Saute about 3 minutes.
Add in the vinegar and dried thyme. Stir through and cook for another minute.
Take off the heat and let cool to room temperature. Serve. Makes enough for about 4-6 people as a side dish.
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