This recipe for Sautéed Portabella’s, by Nadine Chan, is from A Taste of Childhood,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. Portabella Caps sliced 1 teaspoon Dijon Mustard Juice of ½ of small lemon 1 oz. olive oil Salt and pepper to taste ½ tsp chicken base 2 teaspoon chopped garlic 1 tablespoon butter
- Heat oil add mushrooms sauté - Add garlic, salt and pepper when garlic is slightly brown add chicken base cook 2 minutes - Add Dijon mustard and lemon juice. Simmer to reduce juice half. Add butter and serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.