Portobello mushrooms are a hearty complement to beef
- 2 Tbsp. sliced shallots
- 2 garlic cloves, chopped
- 2 Tbsp. olive oil
- 1/4 cup butter
- 1 lb.(500g)sliced portobello mushrooms
- 1/4 cup balsamic vinegar
- 1/3 cup grated parmesan cheese
- pepper to taste
- Clean tops of mushrooms with brush or moist paper towel. Don’t peel them – you’ll lose the flavor! Saute shallots and garlic in oil and butter for 2-3 minutes. Add mushrooms, stirring until golden. Add vinegar and stir well to deglaze pan. Add the cheese and stir until melted. Season with pepper and serve immediately. Serves 4.
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