I love mushrooms, they add so much meaty flavour to the table. Adding a little rosemary and thyme gives these mushrooms nice herby kick, but it’s the balsamic vinegar that really makes them sing. Perfect teamed with a steak or lamb, these mushrooms are fantastic just as they are with thick buttered ciabatta, or other crusty bread, or try them with a steaming bowl of cheesy polenta for a quick vegetarian meal.
Serves: 2 - 3
- 6 Portobello Mushrooms (or other large mushrooms)
- 6 sprigs of fresh thyme, roughly torn
- 2 sprigs of fresh rosemary, leaves picked
- 3 tblspns olive oil
- 3 tbslpns Balsamic vinegar
- Clean the mushrooms by wiping with a damp cloth and trim the stems. Place in a bowl with the thyme, rosemary leaves and 2 tblspns olive oil. Toss to coat.
- Heat a frypan to medium-high, add the remaining olive oil and the mushrooms, stem side down. Cook for 3 minutes. Turn and cook for another 3 minutes, or until they are tender.
- Add the Balsamic vinegar and cook until reduced by half, tossing the mushrooms in the juice every now and then, about 2 minutes.
- Remove from the pan, season with a little salt and serve.