If you like mushrooms keep reading. Even if you don’t like mushrooms you should probably know this recipe anyway. Just in case. You never know. These portobello mushrooms are to die for, so it’s a good recipe to have in your arsenal.
Prior to this fated evening I had only ever grilled portobello mushrooms. Yes, I’m new here, despite this the recipe was easy to follow and resulted in delightfully scrumptious mushrooms. Find the original Eggton recipe/description here.
- 2 tbsp. + 1 tsp. olive oil
- 3 large cloves garlic, passed through a garlic press (Eggton says chopped is fine, but I hate chopping garlic)
- 12 oz. portobello mushroom caps, cut into 1/2″ strips
- 1/2 tsp. kosher salt
- 1 tbsp. fresh thyme
- 1/2 tsp. sugar
- 1 tsp. balsamic vinegar
- In a medium or large skillet, heat the olive oil over medium-low heat. When it’s hot, add the garlic. Sautée for a minute. Make sure the garlic isn’t browning or frying up.
- Add the mushrooms, salt and thyme. At first, the skillet will be dry except for the oil. 10-15 minutes into cooking, they will be dark and will have released their water content into the skillet.
- At this point, add the sugar and the vinegar. Cook, stirring occasionally, at least 5 minutes more, until most of the liquid in the skillet has evaporated.
Eggton recommends that one spoons the mushrooms over goat cheese on toasted bread and drizzle with olive oil and coarse salt. (Sounds ridiculously fantastic). Or toss on salads, put in omelets, incorporate into pasta sauces, what have you.
Now, I do like Eggton’s serving suggestions, but let’s be real. These mushrooms are so good you’ll just end up slurping them all up while standing over the still hot frying pan like I did. Be real. Be like me.