Little things can bring such joy. Like a simple recipe that takes minutes to make and tastes likes you spent hours. Take these balsamic mushrooms. This recipe elevates the humble and inexpensive button mushroom to impressive company fare.
There’s only one thing to keep at the forefront when making this dish. As the mushrooms brown (caramelize) they develop wonderful flavor. So when you add the mushrooms to the pan don’t be tempted to constantly stir them. Do so a few times, not constantly. It is the prolonged contact with the pan that enables the mushrooms to brown and deepen in flavor.
Balsamic Mushrooms (adapted from Martha Stewart’s “Dinner At Home” cookbook)
Serves 4, 10 minutes total time
- 3 T. olive oil*
- 12 oz. white mushrooms, halved (quartered if large)
- 3 T. balsamic vinegar
- 1/4 tsp. red-pepper flakes
- coarse salt and fresh pepper to taste
Spray large skillet with non-stick spray. Add olive oil and heat over medium-high heat until just shimmering (not smoking). Add mushrooms and cook until nicely browned on all sides, about 5 minutes. Stir in vinegar and red-pepper flakes and cook 1 minute more. Season with salt and pepper. Transfer to serving dish or bowl and serve.
* Martha’s original recipe called for 1/4 olive oil. I made the recipe using 3 T. of olive oil but I’m next time I’ll bring the amount down to 2 T. You just need to watch the mushrooms a bit closer to ensure they don’t burn.