Recipe - Sizzling Mushroom Sauce

1 pack (8 oz.) Sliced Monterey
Mushrooms *
2 tablespoon Olive oil
1 small Onion; chopped
1 lg Clove garlic; minced
Chopped fresh tarragon
1 teaspoon Dijonstyle mustard
1 ds Balsamic vinegar
Salt & pepper; to taste
2 Baked potatoes; (about 6 oz.
each)
Monterey Mushrooms Enoki
Mushrooms; (optional)

Sauté cut or sliced up mushrooms, chopped onions, garlic in olive oil. Stir In
chopped fresh tarragon, Dijonstyle mustard and balsamic vinegar. Salt &
pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture.
Garnish with Enoki mushrooms (optional). Makes 2 servings.

Monterey Mushrooms Cubed Portabellas may be substituted for cut or sliced up
Portabellas

Top off your baked potatoes, chicken or steaks with this Sizzling Mushroom
Sauce!

Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet

Posted to MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Mar
28, 1998