September 27, 2012 by twodogjam
If you’re a mushroom fan, you’ll love this one. If not, you may be converted. Quick and simple but bursting with flavour. Delicious for a Saturday lunch, Sunday brunch or late night snack. Just add to your favourite toast, bagel or warmed ciabatta.
- 1 cup of sliced flat mushrooms (about 4 large mushrooms. I peel off the outer skin, but some people just wipe off the dirt)
- couple of tablespoons balsamic vinegar (try and use a good quality brand)
- couple of teaspoons brown sugar
- about 1 teaspoon dried thyme
- extra virgin olive oil
- salt and pepper
Cook the mushrooms for about 3-4 minutes until starting to lightly brown and juice starts to leak from the mushrooms. Add the vinegar, sugar and thyme: the vinegar will bubble and evaporate. Keep moving the mushrooms in the pan. When all the vinegar has evaporated and you’re left with a thick glossy ‘sauce’ that coats the mushrooms, add some salt and pepper to taste and remove from the heat.