As I mentioned a couple of posts ago, last Saturday I visited out one of Vancouver’s local farmer’s markets and prepared a pretty delicious meal with my market fixin’s. What I didn’t mention was that I’ve started writing for the Food Network Canada blog, Food for Thought, and my piece on the Trout Lake farmer’s market went up this morning.
While at the market, I purchased a whole pound of baby portabella mushrooms. While a whole pound may seem like a lot, when mushrooms cook they lose much of their moisture and shrink considerably. I decided to make a hearty meal involving grilled steak, roasted rosemary potatoes, a green salad and of course those baby portabellas. This mushroom dish works perfectly as a topping for steak, but it would work equally well as a side dish or piled on top of polenta or crusty bread. And if you don’t have portabella, cremini or even white button mushrooms would work equally well.
portabella mushrooms in a balsamic glaze
1 lb portabella mushrooms
3 cloves of garlic, chopped
2 T butter
2 T olive oil
salt & pepper
3 T balsamic vinegar
2 T soy sauce
Prepare mushrooms by removing stems, scrapping away the black gills and slicing mushrooms into 1/4 inch slices. In a large saucepan, heat up butter and olive oil over medium heat and saute garlic. Add mushrooms, salt and pepper and saute for about 15 minutes or until most of the mushroom liquid is evaporated. Add the balsamic vinegar and soy sauce and boil until the liquid reduces slightly. Serve.