Mushrooms are an amazing vegetable, as they are hearty and act as a protein for those that are vegan or vegetarian. I love making these sauteed mushrooms because I can serve them as a side dish, in a salad, on top of chicken cutlets or use as leftover as toppings for an omelette the next day. You can even turn this into a pasta dish. It’s delicious! You can use whatever mushrooms you prefer. I personally love to use shitake, white, and portobello. For those that keep kosher, if you plan on using these mushrooms as leftovers or in multiple dishes, be conscious of the meat stock and perhaps use vegetable stock instead.
Sauteed Mushroom Blend with Balsamic Vinegar
- 1 pkg shitake mushrooms sliced
- 1 pkg portobello mushrooms sliced
- 1 pkg white mushrooms sliced
- 1 bunch fresh rosemary (optional)
- 2-3 Tbsp. Fig chile infused balsamic vinegar (any balsamic vinegar will do)
- 8 cloves fresh crushed garlic
- 3 Tbsp. Extra virgin olive oil
- ¾ cup vegetable, chicken, or beef stock
- 2 Tbsp. all purpose white Flour
- 2 + 2 Tbsp. olive oil
- Handful of fresh Parsley chopped
- Salt and pepper to taste
Pour 2 Tbsp oil in a saute pan and heat pan on medium heat. When oil is hot, place mushrooms in the pan and sprinkle with pinch of salt and pepper. Cover pan with lid and let mushrooms saute, stir every few minutes, until liquid from mushrooms starts to seep out. When mushrooms are half cooked, drain liquid from mushrooms. Warm stock in microwave for 30 seconds or until slightly warm. Move mushrooms to the side of the pan and add remaining 2 Tbsp of olive oil to begin prepping the roux. Once the oil is hot, pour flour into olive oil and mix the oil and flour together to thicken the flour. Gradually Start pouring the warm stock into the roux and begin mixing together with the mushrooms. Reduce the flame to low heat. Add the garlic, balsamic vinegar, salt and pepper and mix. Add additional stock as desired until desired consistency. Add the parsley when mushrooms are almost ready.
Tip: If you want to thicken any sauce make a roux, which is equal parts fat and flour cooked together.