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Ingredients
2 tsp olive or vegetable oil
1 cup thinly sliced Spanish or Bermuda
onions
1 1/2 cups thinly sliced shiitake or
white mushrooms
1/4 cup canned ready-to-serve chicken
broth
2 tsp balsamic or red wine vinegar
1/8 tsp salt
Dash pepper
Method
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In 9-inch nonstick skillet heat oil;
add onions and cook over high heat, stirring frequently, for 1
minute.
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Reduce heat to medium-high; add
mushrooms and saute for 4 minutes.
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Stir in chicken broth and cook,
stirring occasionally, until liquid has evaporated, about 2 minutes.
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Add remaining ingredients and cook
until vinegar has evaporated, about 1 minute.
Notes:
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According to the National Mushroom
Groweys Association, most people today prefer fresh mushrooms,
whereas 20 years ago, processed mushrooms were more popular.
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Try many of the more unusual mushrooms
found in the produce section of your supermarket such as enoki,
crimini, and shiitake.
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