Recipe - Mushrooms In Sherry Vinaigrette

1 tablespoon Dijon Mustard
3 tablespoon Red Wine Vinegar
1 tablespoon Sherry
1 teaspoon Dried Parsley
One half teaspoon Dried Oregano
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Garlic Powder
4 cup Sliced Mushrooms, *Note,
Portabellos

By Bobbie Hinman and Millie Snyder

*NOTE: I used 2 large (6") Portabello mushrooms that I wiped clean, removed
the stem and cut into 1/2" wide slices then did a large dice on the slices.

NOTE: Original recipe also used 2 T vegetable oil... I omitted completely

This can be served hot as a wonderful, tasty side dish or as a topping for
any meatless burger or chill the leftovers and enjoy them cold.

In a medium bowl, combine all ingredients, except mushrooms. Mix very well.
Add mushrooms, stirring until evenly coated.

Preheat a large nonstick skillet over medhigh heat. Add mushrooms and
sauce. Cook, stirring, until mushrooms are tender, about 5 min.

Serve hot or chill and serve cold.

Makes 4 servings.

Reggie Note: I doubled the vinaigrette and then after it was cooked with
the mushrooms I put all of it on hamburger buns. I didn't use it as a
topping for a burger but as the burger itself. It really tasted good this
way. I would not use it as a side dish as there is too much bite for us
with it just plain.

Excellent on a hamburger bun with nothing else. Serves 2 this way.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 27, Fat 0.5g, Carb 4.5g, Fib 1g, Pro 1.7g, Sod 117mg, CFF 15%.
Recipe by: Lean And Luscious And Meatless, Vol 3

Posted to Digest eatlf.v097.n051 by Reggie Dwork reggie@reggie.com on
Feb 22, 1997.