Looking for a healthy & hearty side dish that doesn’t need a lot of “dressing” up? This dish will do the trick, with the help of POUR OLIVE’s Ultra Premium Olive Oil and Balsamic Vinegar.
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The best part is, it’s low maintenance – making it the perfect accompaniment to a juicy filet mignon. [SIDENOTE: If your man isn’t into firing up the grill on a weeknight, try this recipe for cooking a juicy, flavorful steak that’s truly The Palm-worthy. ]
Glazed Balsamic Mushrooms
Prep time: 10 mins
Cook time: 90 *Note: Mushrooms are done when they are a rich dark mahogany color, and most of the liquid has been absorbed.
2 1/2 lb whole white mushrooms, washed
1/2 cup Pour Olive Coratina extra virgin olive oil
3/4 cup Pour Olive 18-year aged Traditional balsamic vinegar
2 tsp sea salt
1/2 tsp freshly ground pepper
1 fresh rosemary sprig
1/4 cup diced roast red pepper
2 tsp chopped fresh Italian parsley
Preheat oven to 400F. In a large bowl, toss the mushrooms with PO Coratina Olive oil, PO 18-yr-aged traditional balsamic vinegar, salt and pepper until well coated. Arrange in a shallow roasting pan in a single layer. Place rosemary sprig in center of mixture. Toast for about 1 1/2 hours, stirring every 10 minutes to re-coat mushrooms. Let cool. Place in a serving bowl and garnish with red pepper and parsley.
