"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, August 5, 2015

Recipes–Sautéed Crimini Mushrooms And Beet Greens

The uniqueness of this recipe is the earthy complementarity of the mushrooms and the beet greens. With a bit of added sherry and sage, the dish is special!

Beet tops

Sautéed Portobello Mushrooms and Beet Greens

* 1 lb. (approx.) Crimini, Portobello, or similar mushrooms, quartered

* 1 bunch beet tops (varying sizes) with stems, chopped

* 2 Tbsp. European-style unsalted butter

* 1/4 cup (approx.) Amontillado sherry

* 2 tsp. dried sage leaves

* salt and ground fresh pepper to taste

Image result for crimini mushrooms

-  Steam the beet tops until tender, drain and squeeze out all water, reserve

- Sauté the mushrooms in butter until medium tender

- Add sherry, sauté over high heat until most liquid evaporated

- Add the beet tops, add salt (try lavender salt!) and pepper, mix well

- Serve

1 comment: