Raspberry Balsamic Mushroom Saute - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
5 tablespoons raspberry vinegar
1/2 tablespoon country Dijon mustard
4 tablespoons cold unsalted butter
1 lb fresh portabella mushroom, chopped
fresh chives (to garnish)

Preparation

Combine the first three ingredients in a jar and shake well to mix.
Saute mushrooms in a little oil until cooked and set aside.
Pour the dressing into a sauce pan and heat on medium.
Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
when all the butter is incorporated pour over mushrooms stir to coat and garnish with chives.