Hellooooo there, lovelies! I was really inspired by this Mushroom & Gnocchi dish I got at Antico Posto and I really wanted to recreate it! It had mushroom, EVOO and sage. It was warm and comforting. Oh, and of course I had to add lemon. 🍋
MUSHROOM & HERB SAUCE 🌿
1/4th a Cup is a Serving | 8 Servings | 34 Calories
⸙ 8 Ounces of Button Mushrooms
⸙ 1/3 a Cup of Frozen Onions
⸙ 1 Tablespoon Capers
⸙ 1 Tablespoon EVOO
⸙ 1 Tablespoon Grassfed Butter
⸙ 1 /3 Cup Lemon Juice
⸙ 1 Cup of Water
⸙ 2 Gloves of Garliic
⸙ Sage, Thyme, Rosemary, Basil, and Black Pepper
⸙ Slice Mushrooms and place into the skillet. Make sure to chop them in large pieces as mushrooms sink quite a bit.
⸙ Add in the remainder of the ingredients.
⸙ Let it cook down on medium heat for around 8 minutes.
⸙ Serve on top of gnocchis, baked chicken spaghetti, or anything else you’d like.