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Thursday, May 09, 2013




I take the basic brown mushrooms from the store (they are actually small versions of portabellas), slice them, and then saute them with a bit of rosemary branch from my shrub and some white wine. They get a nice flavor.


(I feel like I'm posting on Respectful Insolence during the wee hours of the morning, when the "foodies" come out to play)

I love to grill Portobella or "baby bella" mushrooms on the grill, and serve them with a dribbling of balsamic vinegar reduction. There are scads of recipes on the internet for balsamic vinegar syrup...the one I follow is to simmer the balsamic vinegar in a saucepan on the stove, until it is reduced by half into a syrup.

Some recipes add a bit of sugar, but I find the balsamic reduction is quite sweet.

Liz, no need to use expensive balsamic vinegar...I use the vinegar I purchased at Costco. The reduction lasts for months under refrigeration.

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