I looove mushrooms! You can prepare them just about any way and throw them in just about anything and I will gobble them up. They are so versatile and can take on so many different flavors, not to mention they compliment just about anything. Usually I just get white mushrooms and sauté them in a little butter, olive oil, and soy sauce; but, I picked up some baby portabellas the other day and I was getting ready to cook them up when I decided a change of pace would be nice and threw this together. Usually I’m a real “recipe” person, but lately my theme has just kind of been “why not”; so, when I decided I wanted a balsamic vinaigrette flavor I went with that “why not” feeling and I am glad I did!

Balsamic Vinaigrette Mushrooms
These mushrooms were great served on top of some thick top sirloins that were marinated in this for a few days. Talk about a great steak! I highly recommend it, and it’s all so easy to make. Just to forewarn you, when you are warming up the vinaigrette it is not going to smell the best (it will smells like pure vinegar) but don’t let it deter you because the end result is great!

Balsamic Vinaigrette Mushrooms

Balsamic Vinaigrette Mushrooms

1 tbsp light butter
1 tsp minced garlic
1/4 cup balsamic vinaigrette
16 oz (approximately) portabella mushrooms cleaned & sliced or quartered

In a sauté pan over medium heat melt the butter and sauté the garlic until slightly browned (about 2 minutes). Add the vinaigrette and let it simmer and reduce slightly (about 3 minutes). Add the mushrooms and cook until they are slightly browned, softened, and most of the liquid is absorbed (about 7 minutes). Enjoy!

Brooke’s Original Recipe

Pin It on Pinterest

Share This