Balsamic Mushrooms
A delectably delicious side to compliment pork, chicken, or steak. The garlic, shallots and fresh basil combined with the balsamic vinegar actually gives this side a slightly sweet nicely spice flavor.
Servings: 8 people
Equipment
- 1 Sauce pan with lid
- 1 Cutting board and knife
- 1 Platter or bowl
Ingredients
- 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 preservative 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 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 wont be cooking it.
Instructions
- Thinly slice shallots.3 oz Shallots
- Heat oil in medium saute pan over medium-high heat for 3 minutes4 Tbsp Olive Oil
- Add both mushrooms, shallots, garlic; sprinkle with salt and stir to combine. Reduce heat to medium. Cover and cook 5-7 minutes until liquid is released from the mushrooms.8 oz Sliced Baby Portabella Mushrooms, 12 oz Fresh White mushrooms, 2 Tbsp Garlic stir in paste, 1/2 tsp Kocher salt
- Uncover and add balsamic vinegar, chicken stock; and cook 15 minutes, stirring occasionally, until the liquid has evaporated, and mushrooms are softened and browned.1/4 cup Balsamic Vinegar, 1/2 cup chicken stock
- Tear the basil leaves into small pieces1/4 cup Fresh basil leaves
- 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