Prep and cook 15 min
This mushroom recipe is one of my standby side dishes. It is quick and easy to prepare while something else is cooking. It works best with Cremini (Baby Bella) that are more intensely flavored than their more widely used cousin, the white button mushroom.
Serve it as part of a Tapas dinner with other dishes. For full instructions on how to do that see how to create A Delicious Tapas Dinner.
Mushroom Tapas In Balsamic Vinegar
by
Derek Farwagi
Ingredients
These are the quantities for this dish used as part of a Tapas meal with a selection of other dishes.
- 1 cup bite size Cremini or Baby Bella mushrooms
- 3-4 garlic cloves sliced 1/8” thick( so they get toasted in the oil without getting too dark).
- 2 tbs olive oil
- 4 tbsp Balsamic vinegar
- 2 tsp dried sage, (Marjoram, Thyme or Oregano works too)
- 1 tbs cold unsalted butter
- salt and pepper to taste
- parsely for garnish
Instructions
- Remove stem of mushrooms and clean them with a damp paper towel. (Washing them under water can make them turn slimy.)
- Heat 2 tbs oil in a skillet or frying pan on a medium/low flame.
- Add the sliced garlic and mushrooms and and cook for about 2-3 minutes a side (for bite size mushrooms - more for larger ones) until they are still a little crunchy but not raw. Taste one to check if they are to your liking.
- Add 4 tbsp Balsamic vinegar, mix well and cook for 3-4 minutes to reduce the liquid to half the volume. The idea here is to cook off the tanginess of the vinegar until it is sweet and slightly syrupy.
- Turn fire off and finish by quickly blending in a tablespoon of cold butter.
- Add salt and ground black pepper to taste, plate the dish, garnish with parsley and serve.
Nutrition
Calories: 142kcalCarbohydrates: 7gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 171mgPotassium: 197mgFiber: 1gSugar: 5gVitamin A: 366IUVitamin C: 2mgCalcium: 19mgIron: 1mg
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