Mushrooms--not a huge kid favorite, but perhaps you are lucky and have kids that like mushrooms. I should be so lucky. Despite my love of sauteed mushrooms, my boys are ardent mushroom-haters, so this recipe would be classified as an parents-only recipe in our Sweet Pea family.
During our meatless/seafoodless Lenten days, mushrooms have provided a welcome earthy, meaty flavor to some of our meals. I have come up with a really quick way to create a yummy side dish that is SPH and my new favorite.
To make these mushrooms really special, two tips:
--do not wash the mushrooms. Mushrooms are like big sponges, and if you wash them, they become spongy and sad. Instead, use a very damp cloth to wipe each clean.
--if you can marinate these mushrooms early in the day (before you go to work?), they taste even better.
1 pound whole mushrooms (cremini are our favorite, but white will do too)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon dried rosemary
½ teaspoon dried thyme
In a large bowl, marinate the mushrooms in a marinade made from all the other ingredients. Let marinate at least 30 minutes.
In a large skillet over medium high heat, spoon the mushrooms from the marinade into the skillet, being careful to reserve the marinade in the bowl. Saute for 7-8 minutes, stirring regularly. Once the mushrooms begin to brown, deglaze the pan with a bit of the marinade, scraping the bottom of the pan with the spoon to loosen all those good browned bits. Cook for 1-2 more minutes, to allow some of the marinate to evaporate.
Remove from heat and serve immediately.