My Best Steak Side Dish With Vidalias, Shallots, Portabellas

"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!"
 
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photo by karen photo by karen
photo by karen
Ready In:
50mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Melt butter in large skillet.
  • Add mushrooms, Vidalias, shallots,garlic and carrots.
  • Sauté till soft and beginning to caramelize.
  • Salt and pepper to taste.
  • Add balsamic vinegar and allow to evaporate to a syrup.
  • Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.

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Reviews

  1. I really enjoyed this dish. Added more mushrooms then it called for. Going to make this dish again. Thanks for sharing it with us.
     
  2. 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!
     
  3. 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.
     
  4. OMG! This is fabulous - I wish I could give it more than 5 Stars. I was only able to get one container of Baby Bellas so I substituted sliced Portabellas to make up the difference. I added some Emeril's Essence and used 2 Tablespoons of Balsamic Vinegar. This is so good I'm eating just this for dinner and I'm eating as I'm typing this review. Sorry I couldn't post a pic Kim but I just couldn't wait to eat it. AWESOME!
     
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