There's an ingredient that I love but I had always tended to pass up in a grocery store for fear of cooking them myself. And that ingredient is mushrooms. Whether it was not knowing the variety to buy or not having a good recipe try, I just could not bring myself to buying them. That is until I found this recipe.
Holy smokes, are these mushrooms delicious. I just go for the brown cremini mushrooms that are standard in most supermarkets but no doubt this recipe will complement practically any mushroom variety. Be sure to give this a try and you too may no longer be passing up mushrooms at the market.
- 4 cups (12 oz) cremini mushrooms
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine
- 1 tbsp lemon juice
- sprinkle of salt and pepper
- Wash the mushrooms but only right before cooking them. Try to air dry them for a bit or pour them onto paper towels. You don't want to try to start cooking with already soggy mushrooms.
- If you bought them whole, then slice them. If you bought them pre-sliced, just use a colander to wash and drain them.
- Add the olive oil to a sauté pan over medium heat. Once hot add the mushrooms with the dash of salt and pepper.
- Cook for 1-2 minutes until they just begin to soften. Add the remaining ingredients. This will cause the pan to get soupy.
- Allow the liquid to slowly boil away keeping the heat on medium. You'll begin to hear the pan change sounds as the liquid evaporates.
- Toss the mushrooms towards the end of the evaporation to evenly coat them in the sauce.
- Serve warm as a side dish or add to other recipes like my Caramelized Onion and Mushroom Pizza.