These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!” Smother on your steak, or on the side.
1/4 cup Delta Barrel or any other good olive oil
3 Tbsp unsalted butter
3 cloves garlic, minced
1 large shallot, chopped fine
1 tablespoon parsley, chopped
1/2 Tbsp Bellindora Salad seasonings or Italian seasonings
1 pound fresh mushrooms, sliced
5 tablespoons Bellindora balsamic vinegar (any variety)
Salt and pepper to taste
Using a large skillet sauté the garlic and shallots in olive oil for 3-4 minutes. Do not brown the garlic or shallots.
Add mushrooms and cook until tender, stirring occasionally.
You may have to use a lid if your making a large batch and tongs to turn mushrooms so all get evenly coated with butter and olive oil.
Stir in balsamic vinegar, parsley, seasonings and cook another 3-4 minutes. Season to taste with salt and pepper.