This mushroom side dish was so delicious. After one bite, I told B that I would be adding it to more meals in the future. The portabellas are sauteed in an incredibly flavorful mixture of olive oil, balsamic vinegar, and seasonings, and then they’re tossed with freshly chopped basil. After cooking, it’s almost like the mushrooms are coated in a glaze from the vinegar, which tastes incredible. Coupled with the fresh basil and the rich portabellas, the flavors really are perfect. I served these mushrooms alongside chicken cordon bleu sandwiches, because I was looking for something light and healthy to balance out the heavy sandwiches. The mushrooms have a strong Italian flavor, so I think that they would really work well alongside any Italian main dish like chicken Parmesan or chicken piccata, or even added to a pasta or chopped up and tossed with orzo.
Sauteed Balsamic Portabellas with Basil
Source: Adapted from Oakshire Mushroom Farm, Balsamic Marinated Mushrooms recipe
8 oz portabella mushrooms, sliced
1/3 cup balsamic vinegar
2 cloves garlic, minced
Extra virgin olive oil
Kosher salt and black pepper, to taste
1/8 cup fresh basil, chopped
1. Place the mushrooms in a baking dish or bowl, and toss them with the balsamic vinegar, garlic, a drizzle of olive oil, and the salt and pepper. Let the mushrooms sit for 30 minutes to an hour.
2. Heat a saute pan over medium high heat. Pour the mushrooms into the pan, and allow them to cook until the vinegar and the liquid released from the mushrooms is nearly evaporated, approximately 15 minutes.
3. Remove the pan from the heat, toss the mushrooms with the chopped basil, and serve.