SAUTÉED MUSHROOMS WITH STEAMED GREEN BEANS AND WHITE BALSAMIC VINEGAR
1- container of sliced button mushrooms
1- yellow onion finely chopped
2- cloves of garlic finely chopped
2- cups of steamed green beans
Robbins Family Farm Jesse’s Olive Oil
Robbins Family Farm White Balsamic Vinegar
Heat about 2 Tbs of Jesse’s olive oil in a large skillet over medium-high heat. Add onion to skillet and cook until the onion turns translucent. Add Garlic and cook for a few more minutes. Add mushrooms to the skillet and 2-3 Tbs of White Balsamic Vinegar. Turn burner to low heat. Cook mushroom stirring occasionally until mushrooms are tender. Low heat will allow mushrooms to soften rather than get tough and chewy. About 20-30 mins. Season mushrooms half way through with salt and pepper to taste. Additional balsamic can be used throughout the cooking process if needed. The key is to taste as you go. Toss the steamed green beans with mushrooms before serving.