Sautéed Marinated Royal Trumpet Mushrooms
Tender, succulent and perfectly seasoned.
A perfect addition to any holiday menu!
Ingredients
Ingredients
1/2 cup extra virgin olive oil
½ pound royal trumpet mushrooms, halved lengthwise
½ medium, finely diced white onion
1/8 cup balsamic vinegar
1 ½ tablespoon thyme
1 ½ tablespoon sage
1 tablespoon minced rosemary
1 tablespoon chopped fresh chives
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Preparation
In a large bowl, combine all the ingredients except the mushrooms and whisk until mixed well.
Add the mushrooms to the marinade and coat well. Cover and let sit overnight in the refrigerator.
The next day, add just enough grapeseed oil to a sauté pan to make the pan glisten; place over medium heat. Add the mushrooms and cook, turning the mushrooms occasionally, until they are tender, 5-7 minutes. Garnish with chives and serve warm.
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