Herbed Pork with Sautéed Wild Mushrooms recipe
Cooking Light, July 2002
Yeah, I’m a blogger slacker! This was okay. The picture looks better than I thought it was going to taste. I used Penzeys Chicago Steak Seasoning. I think it was a little overpowering. I didn’t get to taste the mushrooms all that much. The sauce was just that…sauce. I thought the mushrooms would add more flavor to it, but they didn’t really. I don’t know if I’d make this again.
Measuring cups and spoons
Large nonstick skillet