Pan Seared Mushrooms

This recipe can serve as a great topping for pizza or pasta. It makes for an excellent side dish, as well. 

20 Ounces Of Assorted Mushroom Slices

1/4 Cup Of Diced Red Onion

A Minced Garlic Clove

A Teaspoon Of Chopped Fresh Rosemary

A Teaspoon Of Fresh Thyme Leaves

A Teaspoon Of Chopped Fresh Italian Parsley

Two Tablespoons Of Olive oil

A Tablespoon Of Balsamic Vinegar

1/4 Teaspoon Of Ground Black Pepper

A Teaspoon Of Sea Salt

Heat a 12-14 inch skillet on high heat for 4 minutes. Add the olive oil. The olive oil should begin to smoke. Add the mushroom slices. Spread them out evenly in the pan. Let the mushrooms cook without touching them for 5 minutes. After 5 minutes, turn the mushrooms over to the other side. Continue to cook for another 4 minutes until the mushrooms are slightly brown in color. Turn the heat down to low. Add the sea salt, the black pepper, the red onion, the garlic, the thyme, the parsley, and the rosemary. Mix the herbs with the mushrooms well. Add the balsamic vinegar. Scrape the bottom of the skillet with a spatula to loosen any of the brown bits that have accumulated. Cook for one more minute. Turn the heat off. Taste and add more sea salt and/or black pepper, if desired.

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