Mushrooms In Balsamic Vinegar Food

BALSAMIC MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.

BALSAMIC SAUTEED MUSHROOMS

Steps:

• Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
• Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
• Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
• Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

MUSHROOMS IN BALSAMIC SAUCE

Steps:

• Saute the garlic in olive oil for 1 to 2 minutes.
• Add mushrooms and cook 2 more minutes, stirring occasionally.
• Stir in balsamic vinegar and wine, cook another 2 minutes.
• Season to taste with salt and pepper.

BALSAMIC MUSHROOMS

Steps:

• Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

MUSHROOMS WITH BALSAMIC VINEGAR

Steps:

• Gently fry the garlic in the oil for a minute or two, without browning.
• Add the mushrooms and cook for two minutes, stirring occasionally.
• Add the Balsamic vinegar of Modena Monari Federzoni, and wine, and cook for an additional two minutes.
• Add salt and pepper and serve with slices of fried soya bread.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS

Steps:

• In a large skillet, heat olive oil until very hot.
• Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
• Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
• Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
• Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
• Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
• Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
• Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
• Cook about 8-10 minutes.
• Remove breasts and mushrooms to serving platter.
• Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
• Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

BALSAMIC-ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

BALSAMIC VINEGAR CHICKEN WITH WILD MUSHROOMS

Steps:

• In a small bowl let the porcini soak in 1 cup boiling water for 10 minutes, or until they are soft, and drain them well, reserving the liquid.
• Season the chicken with pepper and dredge it in the flour, shaking off the excess.
• In a large heavy skillet cook the bacon over moderate heat, stirring, until it is golden and crisp, transfer it with a slotted spoon to paper towels, and let it drain. Add to the skillet the chicken, skin side down, and cook it, turning it occasionally, for 20 minutes, or until it is golden and crisp. Transfer the chicken with a slotted spoon to a plate, season it with salt, and discard the fat in the skillet.
• Add the oil to the skillet and in it cook the garlic over low heat, stirring for 1 minute. Add the reserved porcini liquid, the wine, the broth, and 3 tablespoons of the vinegar and boil the mixture for 4 minutes. Add the arrowroot mixture in a stream, stirring, stir in the tomatoes and add the chicken, turning it to coat it with the sauce. Simmer the mixture, covered, for 10 minutes, stir in the porcini and the bacon and simmer the mixture, covered, for 10 minutes. Stir in the remaining 1 tablespoon vinegar with salt and pepper to taste and sprinkle the mixture with the parsley.