Balsamic Caramelized Mushrooms
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
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
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.
