Ingredients
- 8 Ounces Mushrooms White or Crimini
- 4 Cloves Garlic Minced
- 1/3 Cup Red Onion Finely chopped
- 3 Tblsp. Olive Oil
- 1/3 Cup Sherry Vinegar
- 2 Tblsp. Brown Sugar
- 1 Tsp. McCormick Lemon Pepper Grinder
- 1/2 Tsp. Dried Tarragon
Servings:
Instructions
- Wipe the mushrooms clean with a damp cloth. Slice 1/4 inch thick. Set aside.
- Heat olive oil in a large skillet and add the onion and garlic. Saute until the onion is softened and the garlic is fragrant, 3-4 minutes.
- Add the vinegar, brown sugar, lemon pepper and tarragon. Simmer mixture for a few minutes. Add the mushrooms and continue to cook 7-10 minutes, stirring frequently. The liquid should reduce and thicken slightly.
- Put in a glass jar or zip top bag and refrigerate overnight or for up to 3 days. Serve as part of a relish tray, on a salad, or as a side dish.
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