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Ingredients
- 1 pkt (8 ounce.) Sliced Monterey Mushrooms *
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, minced
- 1 lrg Clove garlic, chopped
- Â Â Minced fresh tarragon
- 1 tsp Dijon-style mustard
- 1 dsh Balsamic vinegar
- Â Â Salt & pepper, to taste
- 2 x Baked potatoes, (about 6 ounce. each)
- Â Â Monterey Mushrooms Enoki Mushrooms, (optional)
Directions
- Saute/fry sliced mushrooms, minced onions, garlic in extra virgin olive oil. Stir In minced fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with warm mushroom mix.
- Garnish with Enoki mushrooms (optional).
- Makes 2 servings.
- Monterey Mushrooms Cubed Portabellas may be substituted for sliced Portabellas
- Top off your baked potatoes, chicken or possibly steaks with this Sizzling Mushroom Sauce!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 2 servings | |
| Calories 272 | |
| Calories from Fat 123 | 45% |
| Total Fat 13.97g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 734mg | 21% |
| Total Carbs 33.47g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.06g | 3% |
| Protein 6.27g | 10% |
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