It may seem I have gone a bit mushroom crazy lately, but these recipes haven't been prepared as close together as they are being posted. That said, I have a meal with mushrooms on the menu this week, so perhaps I have gone a little mad cap. Get it? Cap, mushroom, mushrooms have caps. Alright, I'll reign in my attempts at humor and just tell you about this delicious recipe. Way back in January Josh had himself a birthday, and I wanted to make him a little something special. Can you believe that I had never made him a birthday meal before? We always have a lot of family dinners to celebrate, so I'd never really had the opportunity. This year though I really wanted to put something together. I wasn't looking for the hardest or fanciest recipe. Josh isn't a foodie frou-frou, he just likes stuff that tastes good. I roasted a pork loin that came pre-stuffed with mild Italian sausage (ohmygodsogood), and roasted up some asparagus along with it since we're both a big fan of that. I didn't really want to make a dessert for him (did I mention we closed on our house just two days after his birthday?), so I picked up some of our favorite Tiramisu from Central Market. Don't worry, we put a candle in it. So, now that you know about all the rest of the meal, here's the side that became the show-stopper. This recipe had been on the to-cook list for a while. It comes from the June 2007 issue of Living, but I stumbled across it online and had printed it out for future use. I thought it would be just the thing, especially since I could make it on the stove top since I already had so much else going into the oven. These mushrooms cook up really fast, and they are just as good at room temperature as they are fresh from the stove. I think that is a great trait for a good side dish to have; I am not always the best at planning my kitchen timeline. Well, I'll stop rattling on and just share the recipe already so you can give it a shot sometime soon.
Recipe from Martha Stewart Living; Serves 4
1/4 cup olive oil
12 ounces white mushrooms, halved (quartered if large)
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
Freshly ground pepper
- 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.