Balsamic Glazed Mushrooms
Earthy chestnut mushrooms sautéed to perfection and coated in a syrupy balsamic glaze served over a bed of fresh rocket.
12 min
Cook time
2
Servings
Easy
Difficulty
~540
Calories
Nutrition (per serving)
540
Calories · kcal
6
Protein · g
87
Carbs · g
19
Fat · g
Ingredients
- Chestnut mushrooms, halved — 400g
- Balsamic vinegar — 60ml
- Extra virgin olive oil — 30ml
- Garlic, minced — 2 cloves
- Rocket — 100g
- Honey — 1 tbsp
Method
- 1
Heat the olive oil in a large frying pan over a medium-high heat.
- 2
Add the chestnut mushrooms to the pan and cook for 6-8 minutes until golden brown and tender, stirring occasionally.
- 3
Add the minced garlic and sauté for 1 minute until fragrant.
- 4
Pour in the balsamic vinegar and honey, reducing the heat to medium-low.
- 5
Simmer for 3-4 minutes, tossing the mushrooms constantly, until the liquid has reduced into a thick, sticky glaze that coats the mushrooms.
- 6
Arrange the rocket on a serving platter and top immediately with the hot balsamic glazed mushrooms.
- 7
Drizzle any remaining glaze from the pan over the top and serve immediately.
Why this works
The natural umami of the mushrooms pairs perfectly with the acidity of balsamic vinegar, while the honey provides a necessary sweetness to balance the sharpness, creating a sophisticated flavour profile.
Equipment
Large frying pan, Wooden spoon, Tongs, Salad tongs
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