Dale’s Pan Roasted Vegetables Wednesday, June 27, 2012


2 lb Portabella mushrooms, cut into chunks (about 1 inch)
2 red onions, cut into chunks
1 TBSP olive oil
¼ cup Dale’s Seasoning
¼ cup balsamic vinegar
salt and pepper to taste


In a large, non-stick skillet, heat the oil until it is smoking. Stir in mushrooms and onions and cook, stirring constantly, until the mushroom have given up their liquid and the onions have started to brown. Stir in Dale’s and vinegar. Continue to stir at high heat about 5 minutes or until the Dale’s/vinegar mixture has started to thicken. Serve hot.


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