Balsamic-Glazed Mushroom Caps – love’m, or love’m. Mmmmm, says everyone who has ever tried them – they’re meaty and satisfying, whether you’re using white button mushrooms or creminis.
Cooking mushrooms has been a revelation for me. I first learned from reading Eugenia Bone’s The Fantastic Fungi Community Cookbook, that mushrooms never break down and disappear – they just transform. First, they give up their liquid, then they absorb whatever you you’re cooking them in, and finally they caramelize on the edges. Poaching them at the beginning of the process allows them to cook gently and evenly, resulting in a very silky texture.
However, please don’t stop at just reading about transforming mushrooms. You must make this recipe – the aroma is tantalizing enough, but when you taste these Balsamic-Glazed Mushroom Caps you will smile and say Mmmmm. You’ll love’m too!
Balsamic-Glazed Mushroom Caps
Ingredients
- 24 ounces fresh mushrooms
- fresh parsley
- 1 T unsalted butter
- 1 T oil
- 3 T balsamic vinegar
- 2 T tamari
- ½ t dried thyme
- 1 t brown sugar
- ¼ t kosher salt
- ¼ t black pepper
- 4 cloves garlic
Instructions
- Prep mushrooms and parsley – Destem the mushrooms and brush off any soil with a paper towel. Give the parsley leaves a rough chop and set aside.
- Prepare the glaze – Melt 1 T butter in the microwave, then whisk the melted butter together with 1 T oil, 3 T balsamic vinegar, 2 T tamari, ½ t thyme, 1 t brown sugar, and ¼ t each of salt and pepper. Grate the garlic cloves into the mixture and stir to combine.
- Poach the mushroom – Add the mushroom caps to a wide pan with ½ cup of water. Cover, and cook on medium-high heat until the mushroom have expelled their water. They'll shrink substantially, and they'll begin to look a bit glossy. Drain the excess water and return the mushrooms to the pan.
- Glaze – Pour the glaze over the mushrooms and stir to coat. Continue cooking, uncovered, until the glaze is thick and the edges of the mushrooms begin to caramelize.
- Garnish and serve – Add to a serving bowl, sprinkle with chopped parsley, and serve warm.
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