4/5
(1 Votes)
Ingredients
- 10 large white button mushrooms,sliced
- salt and pepper to taste
- 1 tbsp. olive oil
- 6 portobello mushrooms,stems removed,each mushroom cut into 16 wedges
- 2 8oz. cans water chestnuts,drained
- juice of 1 lime
- 2 tbsp. chopped fresh parsley
- 2 tbsp. olive oil
Preparation
Step 1
1. Season the button mushrooms with salt and pepper.
Heat olive oil in a saute pan and sear the mushrooms until slightly brown. Allow to cool.
2. Add cooled mushrooms to remaining ingredients in bowl and toss lightly.
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