 | | Directions |
- Cactus pears or any variety of pear can be used to make this tasty dressing. If cactus pears are used, prepare the pear by removing the skin, using a fork to hold the pear. Holding the pear with a fork will protect your fingers from being poked by the needles. Slice off the ends of the pear and cut it in half. Remove the seeds and slice. For other varieties of pears, simply peel, core and cut the pear into short slices.
- Melt butter in a heavy skillet. Add sliced mushrooms and sauté for approximately 7 minutes. Add green onions, pear slices and wine. Continue to cook for 3 minutes.
- Combine 2 tablespoons of water with corn starch. Whisk the corn starch mixture into the mushroom mixture. Cook until thick, stirring constantly. Season to taste.
- Serve warm over grilled fish.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: heavy skillet
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon (to 2 tablespoons) butter |
| - | | 8 ounces mushrooms, sliced |
| - | | 1 cup white wine |
| - | | 4 tablespoons green onions, sliced |
| - | | 2 cactus pears |
| - | | 2 tablespoons cornstarch |
| - | | 1 1/2 pounds fish, grilled |
| - | | salt and pepper to taste |
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