Chunky balsamic mushrooms
Tapas bars throughout Spain often include a small plate of simple, sautéed mushrooms on the menu. While traditional recipes are often swimming in oil, these savory morsels get their flavor boost from balsamic vinegar and thyme. Fresh rosemary would make a delicious stand-in for the thyme if needed. Whenever oil is used for flavoring, as well as cooking a food, choose a rich, flavorful variety, such as extra-virgin olive oil. For these Spanish tapas, you might want to try a Spanish extra-virgin olive oil. Turn these hearty mushrooms into a sauce for an entrée and spoon it over seared chicken breasts, steaks, or pork chops.
2 tsp, extra-virgin
1 pound(s), or white mushrooms, cleaned, stems discarded, and caps halved
2 medium clove(s), minced
- Heat a very large nonstick skillet over medium-high heat. Swirl in the oil, then add the mushrooms. Sauté, stirring frequently, 1 minute. Add the garlic, thyme, and salt; sauté until fragrant, stirring frequently, 1 minute.
- Add the vinegar and cook, stirring often, until all the liquid evaporates and the mushrooms are golden, about 2 minutes. Serve warm or at room temperature.