Instructions: *NOTE: I used 2 large (6") Portobello mushrooms that I wiped clean, removed the stem and cut into 1/2" wide slices then did a large dice on the
slices.

NOTE: Original recipe also used 2 T vegetable oil... I omitted completely

This can be served hot as a wonderful, tasty side dish or as a topping for any meatless burger or chill the leftovers and enjoy them cold.

In a medium bowl, combine all ingredients, except mushrooms. Mix very well. Add mushrooms, stirring until evenly coated.

Preheat a large nonstick skillet over med-high heat. Add mushrooms and sauce. Cook, stirring, until mushrooms are tender, about 5 min.

Serve hot or chill and serve cold.

Makes 4 servings.

Reggie

Note: I doubled the vinaigrette and then after it was cooked with the mushrooms I put all of it on hamburger buns. I didnt use it as a topping for a burger but as the burger itself. It really tasted good this way. I would not use it as a side dish as there is too much bite for us with it just plain.

Excellent on a hamburger bun with nothing else.

Serves 2 this way.

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