I love mushrooms. I wouldn’t say no to exciting new ways to cook them, and this recipe is super easy! I doubled the amount as I was feeding two.
BALSAMIC-GLAZED PORTOBELLO MUSHROOMS
Slice three large mushroom caps (preferably portabello) into 1/4 inch thick pieces after removing the stems.
Heat some oil in a large frying pan.
Toss the mushrooms until coated. Arrange the mushrooms into a single layer, and let them cook for five minutes until they begin to release moisture. Turn them over and cook for a further two minutes.
Add 1/4 cup balsamic vinegar and a pinch of salt. Sautee for thirty seconds.
Add two cloves of garlic and sautee for three more minutes.
These are great served warm or at room temperature, or even chilled and served over a salad or in a sammich!
I used all the leftover vinegar mixture as a dressing for broccoli salad ^.^ (steamed/boiled broccoli with a vinaigrette dressing!).