Time: 25 min.
Complexity: easily
Servings: 4

This recipe glazes the sautéed mushrooms with sweet balsamic vinegar to give them an agrodolce flavor, but you can use any vinegar you like. Tart apple cider vinegar, crisp white wine vinegar, or rich sherry vinegar—any of these would be perfect!

Ingredients:

• 1 clove of garlic
• 1 shallot
• 450 g shiitake mushrooms
• 450 g of champignon mushrooms
• 0.5 cup white balsamic vinegar
• 1/4 cup chopped tarragon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mushrooms, balsamic vinegar, onions, garlic, tarragon

We recommend

Preparation:

Step 1
• In a large skillet over medium heat, sauté 1 minced garlic clove and 1 diced shallot in butter for 3 minutes; season with salt and pepper.
Step 2
• Add 1 pound each of quartered shiitake and button mushrooms; cook until tender, about 10 minutes, adding 1–2 tablespoons water if necessary.
Step 3
• Add 1/2 cup white balsamic vinegar and cook until reduced, 5 minutes. Add 1/4 cup chopped tarragon.

Votes: 1