My Best Steak Side Dish With Vidalias, Shallots, Portabellas

Total Time
50mins
Prep 20 mins
Cook 30 mins

Mirj helped name this as I am not very creative in naming recipes. I had a version of this at an airport restaurant in Atlanta many years ago. I played with it and made it my own! Enjoy!

Ingredients Nutrition

Directions

  1. Melt butter in large skillet.
  2. Add mushrooms, Vidalias, shallots,garlic and carrots.
  3. Sauté till soft and beginning to caramelize.
  4. Salt and pepper to taste.
  5. Add balsamic vinegar and allow to evaporate to a syrup.
  6. Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.
Most Helpful

I really enjoyed this dish. Added more mushrooms then it called for. Going to make this dish again. Thanks for sharing it with us.

luv2cook4fun January 02, 2010

I added more mushrooms and left out the carrots. I took luby's suggestion and added balsamic vinegar. This is a winner of a recipe!

Let's Cook Lisa! February 13, 2009

I figured you couldn't go wrong with this recipe once I looked over the ingredients. I did make some changes to the proportions, and reduced everything. I think that this is a bit much for 2 servings as stated. I used 1 vidalia, about 10 mushrooms sliced thickly, 2 shallots, 1 carrot and reduced the butter to 2 tbsp. I also used 4 garlic cloves (I love garlic!). It was a great side dish that I think could have easily served 2 or 3. With the serving size adjusted, and the butter reduced, the calories are actually in a normal range too.

Karen67 July 03, 2007