Cadillac Ranch Mushroom Mania Sauté

Source: Mushroom Council

Yield: 2 Servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	4 oz. SYSCO butter

•	1 oz. SYSCO Natural shallot, diced

•	1 SYSCO Natural garlic clove, minced

•	4 oz. SYSCO Imperial portabella mushroom, sliced

•	3 oz. SYSCO Imperial white mushrooms, sliced

•	3 oz. SYSCO Imperial crimini mushrooms, sliced and whole

•	5 oz. SYSCO Imperial shiitake mushrooms, woody stems removed

•	1/2 oz. brandy (optional)

•	SYSCO Imperial/McCormick salt, to taste

•	SYSCO Imperial/McCormick ground black pepper, to taste

•	1 oz. asadero cheese, crumbled or julienned

•	1 oz. SYSCO Block

•	1/2 Tbsp. SYSCO Imperial sweet green pepper, diced, for garnish

•	1/2 Tbsp. SYSCO Imperial sweet yellow pepper, diced, for garnish

Preparation

1.	Melt butter in heavy sauté pan. Sauté shallots and garlic, lightly. Add mushrooms; sauté just until browned. Sprinkle with brandy; season with salt and pepper to taste. Turn into serving bowl.

2.	Sprinkle cheeses on top and garnish with peppers. Serve immediately with grilled onion bread or garlic foccacia.