Spicy portobello mushroom with red wine vinegar, aged balsamic and organic salad

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!

 

Ingredients

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

 

Preparation

Cooking this is super easy. Just follow these steps:

  1. Rinse and chop mushrooms. Heat a pan on medium heat with a little olive oil.
  2. Add Balsamic vinegar, red wine vinegar, salt, pepper, garlic, and crushed red pepper to the pan. Then add the mushrooms.
  3. Stir to cover the mushrooms with the sauce and let it cook down to almost all the liquid is gone (5-10 minutes)

That’s it!

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!

Enjoy!

 

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