This is a wonderful side dish that goes well with grilled beef or chicken.
- Ready In:
- 1⁄2 lb button mushrooms, halved or 1/2 lb portabella mushroom, sliced
- 2 tablespoons olive oil
- 1⁄4 cup water
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 -2 tablespoon lemon juice
- Heat oil in large skillet over medium heat.
- Add mushrooms and cook for about 5 minutes or until brown.
- Combine water, vinegar and mustard and add to skillet.
- Simmer until liquid is reduced by half.
- Remove from heat and add lemon juice.
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I made this tonight, but with a few adjustments, because I was going to use a different recipe and then changed my mind. I sauteed 1 clove of minced garlic in a little Smart Balance, then followed the rest of the recipe (minus the oil since I used the SB) until about haflway through the reduction of the sauce. I decided to thinly slice 1 medium white onion in a little SB in another pan, then added it to the mushrooms. I threw in about another 1/2 tbsp bals. vin and 1/2 tsp dijon and continued to reduce it until the liquid was mostly gone and there was a glaze, like in the photo posted here, and then added 1 tbsp of the lemon juice. It sat for about 4 hours covered in a container (dinner got pushed back) and I popped in the microwave about 45 seconds to heat it up. The onions absorbed the flavor of the balsamic vinagrette and mustard wonderfully and my hubby and I were very pleased with the results. We spooned it over the top of recipe#60628, Pepper Chicken (we used chicken breast and grilled it though). For sides- baked some acorn squash (halved, face down in 1/4 inch of water, 40 min @ 400 degrees) scooped out the inside and stirred in a little brown sugar and smart balance, and baked potatoes (in the microwave rubbed with garlic olive oil, S&P, covered with wet paper towel). My husband loved it all and said all the flavors went very well together. He said it will be a tough dinner to beat! Thanks so much, we will make this many times more!Reply
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