Tuesday, October 20, 2015
Balsamic Glazed Mushrooms and Onions
To store mushrooms I usually put them in a brown paper lunch bag and add the bag to crisper. Additional tips can be found HERE.
Recipe from Culinary Hill .
2 T. olive oil
1 lb. white button mushrooms, halved
1/2 medium onion, sliced
1/2 tsp. salt
2 T. balsamic vinegar
Heat the oil in a medium size saucepan over medium-high heat.
Add mushrooms and onion; sprinkle with salt and stir. Mix well,
Lower the heat to medium then cover and cook until liquid is gone from mushrooms. Takes about about 5 – 7 minutes. Remove the cover and continue to cook until liquid has evaporated and mushrooms and onions are soft and brown, about 3 -5 minutes.
Add balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
I served this with chicken and Gabe loved it!
Featured 10/28/15 on Healthy Living Link Party