It’s been a while since I posted a recipe. It’s not because I haven’t been cooking. It’s just been a little nuts lately with the twins, focusing on raising capital for the business, and building a mobile version of WeMontage’s collage editor, so I haven’t had time to share recipes.
But I have a treat for you today. ESPECIALLY if you like portobello mushrooms and you like spicy!
Two large organic portobello mushroom caps
Organic spinach and spring mix salad (store-bought)
1.5 TBSP Aged Balsamic vinegar (I used 18 year-aged)
2 TBSP Red wine vinegar
1/4 tsp salt
1/4 tsp pepper
A little less than 1/4 tsp of crushed red pepper (you can add more after it’s cooked, if you like it spicier)
3 large cloves of fresh garlic – finely chopped
Extra virgin olive oil
Fresh shaved cheese (I use Belgioiso brand salad blend with Parmesan, Asiago, and Romano cheese)
Prep time: 10 minutes
Cook time: 10 minutes
Cooking this is super easy. Just follow these steps:
- Rinse and chop mushrooms. Heat a pan on medium heat with a little olive oil.
- Add Balsamic vinegar, red wine vinegar, salt, pepper, garlic, and crushed red pepper to the pan. Then add the mushrooms.
- Stir to cover the mushrooms with the sauce and let it cook down to almost all the liquid is gone (5-10 minutes)
Now put your salad on a plate/in a bowl and add a generous drizzle of olive oil and balsamic vinegar. Add some cheese and pile a bunch of mushrooms on there, and voilà!