I don’t know about you all but I love a good mushroom dish and from the emails I received, I must say their are some die hard mushroom lovers.  This dish was prepared by my cousin Duriye during her Iftar invite, she prepared and served as a wonderful side dish.  It can also be prepared as a great appetizer, especially when served with toasted bread. 

SAUTEED BABY PORTOBELLO MUSHROOMS

Ingredients:

• 2 cartons of baby portabella mushrooms – cleaned and cut in half
• 5-6 pieces of sundried tomatoes
• 3 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• salt & pepper for taste
• 5-6 springs of parsely – diced for garnishing

Preparation:

1. Heat oil in a skillet add in the mushrooms and sauté on medium heat.
2. The mushrooms will release its own water, creating moisture which you let evaporate as it cooks.
3. Cook the mushrooms until they become wilted and browned, once cooked add in the salt and pepper.
4. Slice the sundried tomotoes and add them in with mushrooms saute for about a minute and add in the balsamic vinager and mix well.
5. Transfer into a serving plate and garnish with the diced parsely.
6. Serve & Enjoy!

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Tags: Baby PORTOBELLO MUSHROOMS, balsamic vinegar, mushrooms, sun dried tomato