Ingredients :
8 ounces (226 grams) small to medium sized fresh white mushrooms
1 tablespoon butter 1/2 cup thinly sliced onion/shallot (1 medium or about 2 ounces)
2-3 cloves garlic, minced Salt and pepper
2 teaspoons Balsamic vinegar
2 teaspoons chopped fresh herbs (Your choice, I used: chives, parsley, oregano)
1 tablespoon butter 1/2 cup thinly sliced onion/shallot (1 medium or about 2 ounces)
2-3 cloves garlic, minced Salt and pepper
2 teaspoons Balsamic vinegar
2 teaspoons chopped fresh herbs (Your choice, I used: chives, parsley, oregano)
Directions :
Pre-heat oven to 425° (218 C°). Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer.
Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.
Pre-heat oven to 425° (218 C°). Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer.
Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.
