You can’t have too many mushroom recipes. So here’s another one.
- 24 oz. cremini / baby bells mushrooms
- 1 clove garlic
- 1 pinch red pepper flakes
- 1.5 tbsp. balsamic vinegar
- 1/2 tbsp. honey
- 1/2 tsp. chopped fresh rosemary (thyme could be used instead)
- 1/4 tsp. onion powder
- salt and pepper
- 1 tbsp. oil (vegetable or olive)
- 1/2 tsp. butter
- chopped parsley for garnish (optional)
Heat a pan with oil on high heat. Wash mushrooms immediately before use, and slice into thirds.
Add mushrooms, red pepper flakes, and a few pinches of salt to the pan. Cook for about 9 minutes, stirring occasionally.
Mince garlic and add to the pan of mushrooms along with onion powder. Decrease the heat to medium and cook for another 10 minutes, or until the mushrooms have shrunk significantly, and the liquid has nearly evaporated.
In a small bowl, mix balsamic vinegar, honey, about 1/8 tsp. fresh ground black pepper, rosemary (or thyme), and add the mix to the pan with mushrooms. Reduce heat to low, and cook until the liquid has thickened, about 5 minutes.
Remove from heat, add butter and toss until the butter has melted. Garnish with fresh parsley if desired.