Garlicky Mushrooms Seasoned With Balsamic Vinegar

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Garlicky Mushrooms Seasoned With Balsamic Vinegar

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You would most likely have a mushroom recipe in your repertoire and I am sure it is good. This is mine. Very basic. Very simple.

Remember to add and stir in the minced garlic only after you have turned off the burner. That removes the raw taste while keeping the garlic flavour at its best.

GARLICKY MUSHROOMS SEASONED WITH BALSAMIC VINEGAR

Prep:	6 - 10 minutes
Cook:	6 - 10 minutes
Inactive:	-
Level:	Easy
Makes:	1 cup worth
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Yes. Make it the day ahead but do not add the minced garlic until after you reheat it through before serving.

Just the ingredients 8.81oz (250g) sliced button mushrooms 3oz (85g) (~ 1/3 cup) onions, diced small 2 cloves garlic, minced 2 Tablespoons extra virgin olive oil 1 Tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper

Ingredients

8.81oz (250g) sliced button mushrooms

3oz (85g) (~ 1/3 cup) onions, diced small
2 cloves garlic, minced
2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

Method

Add the diced onions to the bottom of a cold frying pan. Drizzle just 1 Tablespoon extra virgin olive oil over it. 

Set the pan on the burner and fry over medium-high heat until the edges are brown.

Add the sliced mushrooms until they look similar to the ones below (~3 - 4 minutes).

Add the salt and pepper and fry for 1 minute. Add the balsamic vinegar, the last 1 Tablespoon of extra virgin olive oil and stir to mix. Taste and adjust seasonings for salt, pepper and acidity (balsamic vinegar) to suit your taste. 

Turn off the burner and stir in the 2 minced garlic cloves. Garlic has to be minced please.  I use my Microplane grater. 

After stirring garlic through, leave on the burner for 1 - 2 minutes for the garlic to warm through. This remove the 'rawness' from the garlic while keeping its essential flavours.

Serve hot or at room temperature.

Can be made a day ahead. In that case, do not add the minced garlic until after you have reheated the mushrooms the following day.

Tips

• Vary your flavours

You could add herbs, either dried or fresh, to vary the flavours of this dish so you aren't serving the same thing once too often. Dried oregano taste nice and the ubiquitous fresh parsley works well too.

Add dried herbs at the same time as the mushrooms.

Fresh herb(s) should be added at the same time as the salt and pepper.

• Make it a meal

The mushrooms could easily be served over pasta to become a vegetarian meal. I bring cooking/whipping cream to a simmer, throw in a pinch of salt, toss cooked pasta in the cream and finally stir in the mushrooms.
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