I am always looking for easy side dishes to dress up my holiday meals. I have found a couple of these dishes that I really enjoy. Here is a dish that can be made with different mushrooms for a more interesting taste or simply with the white button variety. Either way, it can be enjoyed as an appetizer or a side dish for your entrée.
- 1 Tablespoon olive oil
- 16 ounce, carton of white button mushrooms, you can also use shitake or a combination of mushrooms.
- 1 large onion chopped fine
- Biogro Organic Flaky Pacific Sea Salt to taste
- Pepper to taste
- ¼ cup balsamic vinegar
- 1 Tablespoon New Zealand Multiflora Honey
- 4 garlic cloves minced
- Fresh chopped parsley
Wash mushrooms well and pat dry. In a medium-sized skillet heat the olive oil. Add the mushrooms, Biogro Organic Pacific Sea Salt and pepper. Sauté for 1-2 minutes until they start to become tender.
In a small bowl whisk balsamic vinegar, New Zealand Multiflora Honey and minced garlic. Add the mushrooms and continue to sauté for about 3-5 minutes until sauce reduces, mushrooms are tender and coated with the sauce. When cooked, add fresh chopped parsley serve with your favorite dishes.
Recipe inspired by The Recipe Critic