Side Essentials: Sautéed Balsamic Glazed Mushrooms
Andy Anderson !
Here is hoping that it is not cloudy, and/or rainy. Because in that case, it will be under the majestic vault of the pergola.
So, you ready… Let’s get into the kitchen.
1 Tbspolive oil, extra virgin
1 Tbspsweet butter, unsalted
8 - 10 ozmushrooms, more on this later
1 pinchsalt, kosher variety
1 pinchwhite pepper, freshly ground
1 clovegarlic, minced
1 Tbspbalsamic vinegar, more on this later
1 Tbsppecorino romano, grated, or shaved
How to Make Side Essentials: Sautéed Balsamic Glazed Mushrooms
- The balsamic vinegar I am using, is aged and has been infused with raspberries. It has a lovely sweet/tart flavor that perfectly complements the earthy taste of the mushrooms. If you do not have any raspberry balsamic, and do not wish to purchase any, then use what you have. Experimentation is half the fun of being in the kitchen.
- To wash, or not to wash… That is the question.
That is a question that can start a bar fight amongst chefs… not kidding. Anyway, for “this” chef, the question is not whether to wash or not to wash. The question is: What are they being used in? For example, If I am creating a soup, or stew, I might be more inclined to give them a bit of a bath; however, in a sauté I will never wash them. When I sauté mushrooms, I do so with oil and butter… not water. If the shrooms are waterlogged, the excess time in the pan, attempting to evaporate that extra water, winds up overcooking them. If you have some stubborn bits of dirt that do not come off with brushing, then take a slightly damp paper towel, and remove the dirt. In addition, if you are making a mushroom sauce, those waterlogged shrooms can change the thickness of the sauce.
Just my opinion… I am not married to it or anything.