1 large portobello mushroom cut into bite sized pieces
2 Tbsp butter
2 Tbsp olive oil
In a large skillet over medium high heat melt butter and add mushrooms. Saute mushrooms until they have absorbed all the butter and started to sweat. When they have become a little tender add the Bittersweet Herb Farm Lemon Garlic Finishing Sauce. Continue to cook for an additional 1-2 minutes until desired tenderness.
In a small bowl add the olive oil and the Bittersweet Herb Farm Garlic with Rosemary Oil together and pour over your cooked pasta. Top with the sauteed portobello with Lemon Garlic Finishing Sauce.
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