Sunday, February 15, 2015
Balsamic Garlic Sauteed Mushrooms
These literally go with... everything! Chicken, Steak, Lobster, Fish...Try My Lobster Recipes Here
8 ounces small to medium sized fresh white mushrooms
1 tablespoon butter
1/2 cup thinly sliced onion/shallot (1 medium or about 2 ounces)
2-3 cloves garlic, minced Salt and pepper
2 teaspoons Balsamic vinegar
2 teaspoons chopped fresh herbs (Your choice, I used: chives, parsley, oregano)
How to cook them:
Pre-heat your skillet over medium heat. Add butter and melt until bubbly. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer.
Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
Add the Balsamic Vinegar to the pan and cook mushrooms for about 7 minutes. A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.