BALSAMIC GRILLED MUSHROOMS

Silky glazed whole mushrooms... versatile enough to be served hot for brunch or cold in a cheese platter.

You will need:

Fresh white button mushrooms

Minced Garlic

Balsamic Vinegar

Olive Oil

Salt and Pepper

This mushroom dish is very easy to make which turns out restaurant-style stunning. I totally love that these can be served hot from the grill or cool from the fridge.

They make an amazing accompaniment for brunch, with eggs and toast or even soups and salads. I have tossed some left overs into a salad, and combined with feta cheese it is just divine.

Cold, it is a superb addition to any cheese platter. They go well with most types of cheese and is also a healthy addition.

Fresh White button mushrooms are wonderfully versatile cooking aid. In a lot of recipes they form a filler, but in this recipe, they are the hero. Fresh mushrooms let out less water when grilled. If you are not too sure of when they were harvested, be sure to add salt after the cooking process.

Minced Garlic blends in beautifully with the sweet and tart taste of Balsamic Vinegar and should not be skipped if you can help it.

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Recipe:

Ingredients:

2 cups fresh white button mushrooms

2 tbsn minced Garlic

2 tbsn Balsamic Vinegar

2 tbsn Olive Oil

a pinch of salt and pepper

Method:

Heat olive oil in a pan or cast iron girdle. Add minced garlic when hot, cook till edges are brown.

Add the mushrooms and cook on a high flame stirring to make sure all the mushrooms are cooked in the garlic and oil.

Remove from pan when cooked through, but not wilted and transfer to a serving dish.

Add salt, pepper and balsamic vinegar.