This is a really easy recipe for mushrooms with garlic and balsamic vinegar… 
I usually include this in an antipasto platter of prosciutto, salami, mortadella, cheeses and other vegetables. I brought these mushrooms to the “Eyeball†last Sunday. Start with some fresh white button mushrooms. Clean by either washing or brushing… (I always used to believe cookbook instructions that washing would add water to the mushrooms but I read somewhere recently that this theory was probably untrue or the added water was insignificant) and either remove the stems completely or cut them back to 1/4th inch below the cap of the mushroom. Heat up a sauté pan and add olive oil, add 5-15 cloves of garlic (depends how much garlic flavor you want) and sauté on medium-high heat for a minute or two until the fragrance of garlic rises from the pan…do not overcook or brown as the garlic may get bitter. Turn heat up to high and a few seconds later add all of the cleaned mushrooms. Toss the mushrooms around to avoid sticking and burning but keep cooking until most of the liquid that comes out of the mushrooms evaporates…you don’t want soupy mushrooms when it is all done. When most of the liquid is gone (this may take several minutes), add several tablespoons of cheap balsamic vinegar (don’t waste the good stuff) and stir, add salt and pepper to taste and take off the heat as soon as a nice glaze forms…don’t wait too long or it will get too dry. Add chopped flat leaf parsley if you have it. Great with slices of baguette or Italian bread.
8 Responses
i was so lucky that i was able to taste this dish during the EB! So delicious! More power MM !
Looks good! I think I’ll add this to my family’s menu. :p
neat! i have tried this before without the balsamic vinegar..le’me try this one..i feel like grabbing a glass of wine a’ready…btw, nice shots you got here..no wonder they get stolen! mwahahaha!
Looks good! I shall try this one. Thanks MarketMan!
I didn’t go to the eyeball much as I wanted to because my OB told me to steer clear of deli meats and soft cheeses. I pass by Galileo on my way to work and have been eyeing the place for a long time now. It drives me absolutely nuts that I can’t pay a visit!!! It’s just that I know that if I even wind up 5feet away from all the prosciutto and camembert, I’ll lose all resolve and just scarf down everything.
Anyway it seems like you guys had a lot of fun. : )
Blair, Gigi explained the absence… Good luck with the pregnancy! Ces, the balsamic vinegar really makes this dish. I also like it on the drier side, with a glaze rather than a sauce or soup… Noelle, I hope your family enjoys it… and Bubut, glad you liked the taste at the EB!
Man… these were really good! Cant wait to try doin it myself. thank for the recipe.
Loved the mushrooms. I snorted these babies like crazy! Took it in my mouth with the crisp asparagus spears. Wonderful texture contrast too!
Felipe adored these! Several times while we were at Galileo, and even when we had already left, he kept asking me, “Did you try the mushrooms?!”
Maybe I’ll try making them one of these days to surprise him. First, though, I have to learn to cook!