Baby Bella Medley with Mustard Sauce
Conclusive proof that simple can be exceptional.
1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil
1/4 cup pinot grigio
Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes.
Add onions. Cook down until onions are tender and tramslucent.
Add peppers and garlic. Keep cooking over medium low until peppers are also tender.
Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes.
Add onions. Cook down until onions are tender and tramslucent.
Add peppers and garlic. Keep cooking over medium low until peppers are also tender.
Add beans, mustard and black pepper to a large heat safe bowl.
When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.
When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.
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