balsamic mushrooms

As part of our veg box last week we got a bag of button mushrooms.  Dirty mushrooms at that which I had to 'wash.'  Washing mushrooms isn't my favorite and I tend to leave some dirt on there and recite in my head, "God made dirt and dirt don't hurt."  Maybe not the best philosophy but then again, we've eaten the mushrooms and we're all fine.

I made this recipe during a nap time knowing we would eat them later on that evening.  The recipe is adapted from Martha Stewart's Dinner at Home cookbook where she says they can be eaten at room temperature as well.  I liked mine warm although Benny ate his cold.  To each his own.

However you eat them, they're good.  I think I'll be using this method of cooking down the mushrooms and adding some balsamic and chili flake in towards the end a lot in the future.

{Recipe thanks to and adapted from Martha Stewart's Dinner at Home}

{Ingredients You'll Need}

  • 2-3 Tablespoons olive oil
  • 12 ounces- or one bunch or container of white button mushrooms
  • 1 tablespoon butter
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon crushed red-pepper flakes
  • coarse salt and ground pepper
  1. Heat oil in a skillet and then add in your mushrooms.  Stir to toss them and season with salt and pepper.  Once they start cooking down add your butter and allow to really cook down until golden, about 5 minutes more.
  2. Stir in the vinegar and red-pepper flakes and cook for about a minute.  Remove from the heat and serve warm or save for later.

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