Sautéed Mushrooms With Balsamic Vinegar
by
Derek Farwagi
Ingredients
- 2 cups medium-sized Cremini or Baby Bella mushrooms
- 2-3 2-3 garlic cloves, coarsely chopped
- 2 tbsp olive oil
- 6 tbsp Balsamic vinegar
- 2 tsp dried sage (marjoram, thyme or oregano works too)
- 1 tbsp unsalted cold butter
- Salt and pepper to taste
Instructions
- Clean mushrooms with a damp paper towel. (Washing them under water can make them turn slimy.)
- Depending on the size of the mushrooms you can slice them (about 1/2" thick with or without stems or cook the tops whole.
- Heat 2tbs oil in a large skillet or frying pan on a medium/low flame.
- Add mushrooms and cook for 3-4 minutes a side until they are still a little crunchy but not raw.
- Add the herb and coarsely chopped garlic and cook for a minute or so.
- Add 6 tbsp Balsamic vinegar, mix well and cook for 3-4 minutes to reduce the liquid to half the volume. The idea here is 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, garnish with parsley and serve.
Tried this recipe?Tried this recipe? Let me know how it turned out.