Saturday, January 16, 2016

Honey and Balsamic Glazed Mushrooms

I had some mushrooms that were on their way south and went looking for a recipe that would use them all up.  This honey and balsamic glazed mushroom recipe did the trick, which I developed after perusing some recipes on-line.  They'd make a nice appetizer or a side dish with beef.  I made a meal out of them with a grilled cheese, onion, and spinach sandwich. Ate the whole bowl myself!  I will say that they're not very pretty, but they are very good in a sweet-n-salty way.  If you use them as an appetizer, I'd keep all of them whole and serve with toothpicks.

Honey and Balsamic Glazed Mushrooms
  • 1 12-oz package of fresh button or cremini mushrooms.
  • 6 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon minced fresh rosemary (plus a bit more for garnish)
  • 1/2 teaspoon minced fresh thyme (plus a bit more for garnish)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
Remove the stems from the mushrooms (save them in the freezer to make vegetable broth!). If serving as a side dish, quarter large mushrooms, half medium ones and leave the small ones whole.  If serving as an appetizer, leave them all whole. In a small bowl, whisk three tablespoons of olive oil, the vinegar, honey, rosemary, thyme and pepper and set aside.  In a large skillet (so that the mushrooms don't touch and have lots of room to caramelize), heat two tablespoons of the olive oil over medium high heat until it shimmers.  Add the mushrooms, toss a few times and then let them brown--about 3-5 minutes.  Stir when they start to give up their juices, then add another tablespoon of olive oil, the garlic, and sprinkle the salt all over.  Stir well, turning down the heat if needed so that the garlic doesn't burn. When the garlic becomes fragrant (a minute or so), add the balsamic/honey mixture and bring it to a boil, stirring constantly.  Cook until the balsamic/honey mixture reduces at least by half (or more) into a nice, tasty glaze.  Check seasonings. If you like things spicy, you could a pinch or so some ground hot red pepper now.  Sprinkle a little rosemary and thyme on top to serve.  Serve hot or at room temperature.  Serves two as a side dish, perhaps four as an appetizer, or one hungry diner for a meal on her own.

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