Sunday, March 27, 2011

Balsamic Glazed Mushrooms

A cafe in town makes something a little like this. It is honesty to die for. I love mushrooms. They're one of my favourite foods.
We had a guy come into work last night with mushroom poisoning. Silly kid. He was continuously scratching himself and very out of it. He couldn't tell which way was up and had to be escorted everywhere including the toilet. The moral of the story? Well, I guess don't ingest mushrooms of the 'magic' variety.
These balsamic mushrooms, however, may make you have a bit of a mouth-gasm but there won't be any hallucinations. I swear.
I used button mushrooms, but field and Swiss mushrooms would go great here too.

Serves 2-4, depending on how hungry you are.
Time: 10 minutes.

You will need:
•Four to five cups of mushrooms, sliced thick. I chopped each one into about three pieces.
•Three tablespoons of oil.
• One teaspoon of crushed garlic.
• A quarter of a cup of balamic vinegar.
• One quarter of a cup of semi-dried tomatoes.
• About ten fresh basil leaves.
Heat a fry pan over medium heat.
Add the oil and wait until it's heated through. Add the garlic and mushrooms and stir for about two minutes. Add the tomatoes and basil. Add the balamic vinegar splash by splash until the whole amount is in with the mushrooms. Keep stirring until the mushrooms are cooked. This should take about five minutes. They should get a bit juicy an a lovely sauce should also be formed. Add salt and pepper to taste.

Serve with focaccia, toast or an English muffin.

1 comment:

  1. They sound gorgeous. I love mushrooms on toast, will have to try them balsamic style next time!