balsamic sauteed mushrooms - Cook for Your Life- anti-cancer recipes

Balsamic Sauteed Mushrooms

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
This is quick to make, delicious, and really versatile. I love eating them hot over grilled polenta, or as a snack on toast. I’ve even used them to make lasagna. They also make a...

Ingredients


  • 2 tablespoons olive oil
  • 2 sprigs of fresh thyme, leaves stripped
  • 2 garlic cloves
  • 3 large shallots, thinly sliced
  • 2 pounds portabella mushrooms, caps wiped with a damp cloth and cut into ½-inch cubes
  • Sea salt, to taste
  • ¼ cup Saba mosto cotto (See Ann’s Tips)

Nutrition Facts

Calories

157 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

20 g

Sugar

11 g

Fiber

5 g

Protein

7 g

Sodium

690 mg

Directions

  1. Heat the olive oil over a medium high flame in a wide sauté pan. Add the thyme and the garlic, and cook stirring for 1 minute. Add the shallots and cook stirring until the shallots start to color, about 5 minutes.
  2. Add the mushrooms and salt to taste. Cook stirring until they start to loose their water, about 5-8 minutes.
  3. Stir in the mosto cotto and cook, stirring until it just starts to evaporate. Cover the pan and turn the heat down to low. Simmer for 10 minutes. Check to see if there is enough liquid - the mushrooms should sit in a syrupy sauce. Turn the heat off and let the mushrooms sit covered for 5-10 minutes to finish cooking.
  4. Serve hot as a side, or at room temperature as an appetizer.

Chef Tips

Mosto cotto is a syrupy reduction of balsamic vinegar. If you can’t find Saba, or another ‘mosto cotto’, use ⅓ cup balsamic vinegar and 1 teaspoon sugar.

When you buy Portabella mushrooms, look for caps that are dry, with undersides that are velvety and a light taupe in color. They should have a light mushroomy scent. If you see any black wet patches on the undersides, or the mushrooms smell dank or sour, they are old.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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