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Wild Mushroom Tangerine Sauté

1/3 C Haserot Chicken Broth
1 C Onion, sliced
2 cloves Garlic, minced
2 tsp. Tangerine peel, grated
2 C Fresh Wild Mix
2 C White mushrooms, sliced
1 tsp. Dried basil
TT Salt & Pepper
2 each Tangerines, peeled, segmented
Heat 3T of broth in large skillet over medium heat.
Sauté onions, garlic and tangerine peel for 3 minutes.
Stir in the Wild Mix mushrooms and additional broth if necessary, cook 2 minutes more.
Add white mushrooms, more broth if needed, basil, salt and pepper, cook 2 minutes.
Stir in tangerine segments, cook for 1 more minute.
Drain and serve immediately.
YIELD: 4 serving