Balsamic Caramelized Mushrooms

Name: Balsamic Caramelized Mushrooms
Ingredients: 6 oz fresh white mushrooms, cleaned and sliced; ¼ cup Lucero Extra Virgin Olive Oil (whichever variety you prefer); 2 Tbsp Traditional Balsamic Vinegar; Sea salt to taste; Freshly ground black pepper to taste

If you're vegetarian or vegan, there is no need for me to extoll the versatility and satisfying nature of mushrooms in the kitchen. You already know.

I'm an omnivore who enjoys different types of mushrooms, however, it took a conversation with customer Sherry in Arizona to remind me of this simple side dish, which Donald served to me twice this week.

Sherry loves to use the Italian Raspberry Balsamic Vinegar, which was the version we tried first. Donald likes the Traditional Balsamic Vinegar best, which is how we enjoyed it last night. Too good not to share...here it is. Thank you Sherry!

Balsamic Caramelized Mushrooms

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On page 190 in his landmark work, "On Food and Cooking", Harold McGee writes that "The rich, almost meaty flavor of the fungi and their ability to intensify the flavor of vegetable dishes are largely due to an abnormally high content of glutamic acid, which makes them a natural version of monosodium glutamate." [Quoted from the Collier/MacMillan version,1984]. Oh, yes! this recipe is an umami bomb!

Ingredients

6 oz fresh white mushrooms, cleaned and sliced
¼ cup Lucero Extra Virgin Olive Oil (whichever variety you prefer)
2 Tbsp Traditional Balsamic Vinegar
Sea salt to taste
Freshly ground black pepper to taste

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Directions

Use a medium flame to heat a pan that is large enough to hold all of the mushrooms you’ve prepared without bunching too much. As they cook they’ll lose water, shrink, and lay flat, so a little crowding in the beginning is okay.
Add the olive oil and mushrooms to the heated pan and cook until the mushrooms lose their water and begin to fry. Stir from time to time as needed and continue to fry until the mushrooms are golden brown on both sides.
Turn off the heat, and add the balsamic vinegar, salt, and pepper to taste.

Recipe Note

This recipe was developed using Traditional Balsamic Vinegar, which has the highest viscosity / the thickest consistency amongst all vinegars that we sell. Our customer Sherry M. uses the Italian Raspberry Balsamic Vinegar and, as the viscosity is a bit lower, adds the vinegar to the pan earlier in the process and allows it to reduce along with the water from the mushrooms. Depending on what you're serving it's easy to imagine this technique working with our Melanzana Fig Balsamic Vinegar, and our Amarena Cherry Balsamic Vinegar, too.

Balsamic Caramelized Mushrooms

Balsamic Caramelized Mushrooms

Ingredients

Directions

Recipe Note

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