Three ways to cook mushrooms Recipe

Ingredients

Cremini Mushrooms Roasted in Red Wine & Butter

• 1 lb. (454 g) whole cremini mushrooms
• 3 tbsp. (45 ml) red wine
• 1 tbsp. (15 ml) balsamic vinegar
• 3 garlic cloves, finely chopped
• 1 tbsp. fresh thyme
• ¼ cup Natrel Organic Butter, cut in cubes
• Salt and freshly ground pepper

Portobellos Stuffed with Sun-Dried Tomatoes and Bocconcini Cheese

• ½ cup sun-dried tomatoes, chopped
• 200 g bocconcini cheese, cut in cubes
• 1 tsp. fresh thyme
• 4 big Portobello mushrooms
• 2 tbsp. Natrel Organic Butter, melted
• Salt and freshly ground pepper

Mushrooms Sautéed in Butter & Oregano

• 1 lb. (454 g) whole white mushrooms
• ¼ cup Natrel Organic Butter
• 1 handful fresh oregano, finely chopped
• Salt and freshly ground pepper