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!
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
- 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
Looks really tasty
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