Many years ago a restaurant nearby served balsamic mushrooms on sour dough as an entre. The first time we went there I ordered a second serve of the mushrooms and skipped the mains. I was hooked. I tried so many times to replicate the recipe and never got it right.
Last week I bought a kilo of field mushrooms and a couple of kilos of steak and had one more try. Nailed it! So good, between the 5 of us there were none left for breakfast.
The recipe can be scaled up or down. The ingredients are pretty much approximate, and it is good to allow the marinade time as the mushrooms absorb most of the liquid while resting but they still taste pretty good without it.
Balsamic Mushrooms ready for plating up
BALSAMIC MUSHROOMS
You can never have too many and they do reheatquite well.
Ingredients
- 1/3 cup mild olive oil
- 1½ tbs balsamic vinegar
- 2 tsp minced garlic
- 2 tsp golden syrup
- 2 tbs sweet chilli sauce
- 600g flat mushrooms
- 1/4 cup grated parmesan
- 1/3 cup chopped fresh herbs, (parsley, garlic chives, tarragon) or a tsp dried mixed herbs for marinating and a few leaves of parsley or coriander for serving.
- 1/4 tsp salt (to taste)
Method
- Whisk together the oil, balsamic vinegar, garlic, golden syrup and sweet chilli sauce and season with salt and pepper.
- Place the mushrooms in a dish so they sit comfortably together. I did mine vertically, in the plastic box I bought them in, to maximise contact with the sauce. Pour over the dressing, trying to coat all surfaces. Cover and allow to marinate for at least 30 minutes.
- Preheat oven to 220°C and 20% steam.
- Arrange the mushrooms into a greased baking dish or roasting pan, then spoon over any remaining marinade and sprinkle with parmesan.
- Roast for 20–25 minutes, turning twice, cooking until tender.
- Sprinkle with herbs.
- Serve with sour dough toast or as a side with steak or pork,
Mushroom ready to bake