Ingredients:
- about 2 tablespoons butter
- drizzle Olive~Me & Co’s Arbequina Extra Virgin Olive Oil
- 1 shallot, finely diced
- 2 handfuls mixed mushrooms, chopped into bite-sized pieces
- 1 tablespoon Olive~Me & Co’s Rosé Balsamic Vinegar or Lambrusco Wine Vinegar
- handful of flat leaf parsley, chopped
- sprig fresh tarragon, roughly chopped
- salt and freshly ground pepper to taste
Instructions:
- heat frying pan over medium heat and add the butter, olive oil, and shallots. Fry for 2-3 minutes until softened then add the mushrooms. Increase the heat and fry the mushrooms for 2-3 minutes, or until the mushrooms are golden-brown around the edges.
- De-glaze the pan with the vinegar, using a wooden spoon to scrape up any browned bits, then stir in the herbs. Season with the salt and pepper.
