Sautéed Mushrooms with Apples and Balsamic Vinegar
There is something comforting about picking mushrooms on a beautiful day and cooking them right away. Of course, you can use any edible mushrooms from nature.
Sautéed Mushrooms with Apples and Balsamic Vinegar
The penny bun mushrooms were sliced and sautéed in coconut oil on a pan. When the slices started to brown, thinly sliced apples and leeks were added. The dish was then seasoned with salt and pepper. Finally, a tablespoon of balsamic vinegar was added.
The mushroom and apple mixture is delicious served warm on top of bread.
