Take mushrooms to another level. Pair these with steaks or use as a succulent side dish with any special meal.
8 oz Baby Bella mushrooms, washed & sliced
¼ C Onion, finely diced
¼ C Red bell pepper, finely diced
2 TBSP Extra Virgin Olive Oil, good quality
2 TBSP Butter
½ TSP Fresh thyme, finely chopped
1 TBSP Arizona Original Rub
1 TBSP Aged balsamic vinegar (the older the better)
In a medium skillet over medium heat, add olive oil and butter. When butter has melted, add bell pepper and onion. Sauté for about 1 minute then add mushrooms and Arizona Rub and thyme. Sauté for about 3 to 4 more minutes. Add balsamic vinegar and sauté 1 more minute. Do not over cook. Serve while still hot. Pile on top of steaks when they come off the grill or serve individually in small dishes.
Note: We prefer 17 year old (or older) balsamic for the best flavor. However, you can use balsamic of a lesser age by reducing it by about 50% over medium-low heat in a sauce pan to intensify flavor before using. (Be sure to stir frequently.)
*Cook times are approximate.