The name of this recipe sounds really fancy, but it's not. It's very easy and delicious. I browsed around different ways of making it and combined some of the things I learned into this recipe.
Balsamic reduction sauce works well for meat glazes or to add flavor to vegetables like tomatoes and mushrooms.
Ingredients
2-4 portabello mushroom caps, sliced thickly
Olive oil
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 sprig of fresh thyme
1 medium sized garlic cloved, smashed or pressed
Salt and pepper
For the mushrooms:
1. Remove stems from mushroom caps and wash. Coat with olive oil and set on a grill pan over medium heat. Cook until the caps soften. Season with salt and pepper.
For the balsamic glaze:
2. Combine balsamic vinegar and sugar and whisk together until sugar dissolves. Add a whole sprig of thyme and simmer for about 15-20 minutes, or until the mixture is thick and sticky. Remove thyme.
3. Add smashed/pressed garlic into the mixture and stir. Drizzle the glaze over the mushrooms.
"Grilling" mushrooms:
You can see the reflection of my kitchen cabinets in there!
Reducing:
Do you ever scoop the caps out before you cook with them? That dark, rindy stuff can be kind of gross sometimes.
ReplyDeleteAlso, what is "Garic"?
Good job. I love mushrooms.
I will buy you one happy hour oyster per blog edit. Well done. No, I don't mind the dark, rindy stuff in the cap ... but I kind of want to do a stuffed portabello mushroom thing soon ... so maybe then!
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