Plant Based Recipes

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Makes 4 Servings

Ingredients:

1 pound shitake mushrooms, cleaned and washed

NHF Kosher Salt, as needed

NHF Course Ground Black Pepper, as needed

2 tablespoon NHF Extra Virgin Olive Oil, as needed

4 tablespoon NHF White Wine Vinegar, as needed

1 tablespoon NHF Truffle Infused Extra Virgin Olive Oil, as needed

2 garlic cloves, peeled and sliced

2 stem of fresh rosemary

Method:

1. Place a sauté pan over high heat.
2. Once hot, add NHF extra virgin olive oil and the mushrooms.
3. Season with a pinch of NHF kosher salt and NHF course ground black pepper sauté for 2-3 minutes.
4. Add the sliced garlic and rosemary; reduce the heat to medium and sauté for 2-3 more minutes.
5. Add NHF white wine vinegar, cover the pan and continue cooking, for 3-4 minutes over medium low heat.
6. Remove from the heat, uncover the pan and place in a warm spot until ready to serve.