Recipes–Sautéed Crimini Mushrooms And Beet Greens

The uniqueness of this recipe is the earthy complementarity of the mushrooms and the beet greens. With a bit of added sherry and sage, the dish is special!

Sautéed Portobello Mushrooms and Beet Greens

* 1 lb. (approx.) Crimini, Portobello, or similar mushrooms, quartered

* 1 bunch beet tops (varying sizes) with stems, chopped

* 2 Tbsp. European-style unsalted butter

* 1/4 cup (approx.) Amontillado sherry

* 2 tsp. dried sage leaves

* salt and ground fresh pepper to taste

-  Steam the beet tops until tender, drain and squeeze out all water, reserve

- Sauté the mushrooms in butter until medium tender

- Add sherry, sauté over high heat until most liquid evaporated

- Add the beet tops, add salt (try lavender salt!) and pepper, mix well

- Serve