Balsamic Mushrooms
Don't be afraid to use Balsamic Vinegar in recipes. It adds a unique flavor and enhances the meal with a slight sweetness.
- Saucepan with lid
- Cutting board and knife
- Platter or bowl
- 3 oz Shallots (Thinly sliced)
- 4 Tbsp Olive Oil
- 8 oz Sliced Baby Portabella Mushrooms
- 12 oz Fresh White mushrooms (You can get these already sliced to save time or buy whole mushrooms and slice them yourself)
- 2 Tbsp Garlic stir in paste
- 1/2 tsp Kocher salt (If you only have regular salt that is okay.)
- 1/4 cup Balsamic Vinegar
- 1/2 cup chicken stock (To avoid egg preservatives in the Bouillon cubes, it is imperative you find an alternate. I used organic "Better Than Bouillon" made with roasted chicken. One teaspoon of this is added to 8 ounces of water. It is less expensive than buying a box of liquid broth.)
- 1/4 cup Fresh basil leaves (The basil is the garnish. You won't be cooking it.)
- Thinly slice shallots.
- Heat oil in a medium saute pan over medium-high heat for 3 minutes
- Add mushrooms, shallots, and garlic; sprinkle with salt and stir to combine. Reduce heat to medium. Cover and cook for 5-7 minutes until liquid is released from the mushrooms.
- Uncover and add balsamic vinegar, and chicken stock; and cook 15 minutes, stirring occasionally, until the liquid has evaporated, and mushrooms are softened and browned.
- Tear the basil leaves into small pieces
- To serve, transfer the mushroom mixture to a serving platter or bowl and drizzle with balsamic syrup (if desired)
- Garnish with torn basil. The heat from the cooked mushrooms will slightly cook the basil just enough to release the flavor into the dish.
- Serve