Showing posts with label mushroom recipe. Show all posts
Showing posts with label mushroom recipe. Show all posts

Saturday, September 5, 2009

Baby Bellas with Balsamic Vinegar


Congratulations to Sally Minyard of Arizona! Sally is this week’s winner of our Williams-Sonoma $25 gift card giveaway. We have one more gift certificate to give away, so don't forget to enter TODAY!




I cook a lot of mushrooms and recently, several people have asked me how I prepare them. It's so easy that it's embarrassing. I'm going to post the recipe anyway, because it's lowfat, delicious, and done in a snap. The mushrooms make a wonderful side dish, and taste as good cold as they do hot. They'd be great on Avery's antipasto platter! They're easy enough to make anytime, but elegant enough for company. It's exactly the sort of quick and easy dish that Sophie Winston of my Domestic Diva Mysteries whips up when friends drop by for dinner.

If you're an Alton Brown fan, then you probably know that you can wash mushrooms. Alton did an experiment on one of his shows, in which he weighed two groups of like mushrooms. He soaked one bunch of mushrooms (for hours) and merely wiped the others clean, then weighed them again. Contrary to the old wives' tale, the soaked mushrooms did not take on water. So wash them and don't worry about it. Thanks, Alton!

Baby Bellas with Balsamic Vinegar

1 8-ounce package of baby bella or button mushrooms
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
pepper to taste

1. Wash the mushrooms and remove the stems, saving them for soup.
2. Pour the tablespoon of olive oil into a frying pan.
3. I like my mushrooms a little bit chunky so I cut the caps into sixths or eighths, depending on the size. If they're very small, I leave the cap whole. However, you can slice them if you prefer.
4. Toss the mushrooms into the pan. (The pan and oil can be cold. I don't preheat them.)
5. Sprinkle with garlic powder, salt, and pepper to taste.
6. Sprinkle with balsamic vinegar. If you're leery of vinegar, use less. I've realized that the brand and intensity of the balsamic vinegar can make a big difference. I use Spectrum's Organic Balsamic Vinegar (and I love balsamic vinegar so I use it generously).
7. Simmer over medium heat, uncovered, for about five minutes, turning occasionally. The juices and balsamic vinegar will cook down in the process.

And that's it! How lazy is that? Enjoy!

Krista
http://divamysteries.com

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