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Ingredients
- 2 pounds portabello mushrooms
- 1/2 cup shallots, thinly sliced
- 1/2 cup Italian parsley, chopped
- 3 cloves garlic, chopped
- 5 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
Ingredients
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Instructions
- Wash and remove stems from mushrooms
- In large pan, heat 4 tablespoons olive oil on medium. Add garlic and shallots, saute for 1 minute.
- Add mushrooms and saute on medium for 8-9 minutes or until mushrooms are tender.
- Remove mushrooms from heat and strain out liquid.
- In a large bowl, add mushrooms, dried herbs, parsley, salt and 1 tablespoon olive oil. Mix well and refrigerate until ready to use.
Recipe Notes
Recipe on www.culinarybutterfly.com