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.
