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2 Pkgs. Refrigerated Biscuits, raw ½ lb. shitake mushrooms ½ lb. fresh mushrooms ½ lb. portabella mushrooms 2 cups scallions, chopped finely 1 cups balsamic vinegar 4 cloves garlic, minced...





2 Pkgs. Refrigerated Biscuits, raw

½ lb. shitake mushrooms

½ lb. fresh mushrooms

½ lb. portabella mushrooms

2 cups scallions, chopped finely

1 cups balsamic vinegar

4 cloves garlic, minced

½ tsp. salt

½ tsp. pepper

1 lemon

½ stick of butter

1. In large saute pan heat all mushrooms in butter with

scallions, garlic, salt and pepper. When mushrooms cooked and

tender place in blender or food processor and pulse until finely

chopped.

2. Place back in saute pan. Add in balsamic vinegar and the

juice of lemon. heat for 5 minutes.

3. Grease cookie sheet if necessary. Cut biscuits in half. To

be safe when doing this, place biscuit on counter and cut from

right to left or maybe you can even peel them apart.

4. When the biscuits are separated, place a tbsp. of mushroom

mixture in the middle and place the top of the biscuit back on

top. To make sure the insides don't fall out press the whole

perimeter of the biscuit.

5. Bake for 8 minutes on 325°.

 

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