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Mushroom Tapas in balsamic vinegar

Mushroom Tapas In Balsamic Vinegar

by

Derek Farwagi

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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Spanish
Servings 2
Calories 142 kcal

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. 
    Picture of Spanish mushroom tapas
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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
Keyword mushrooms