Tuesday, September 25, 2012

Balsamic Cremini Mushroom Side Dish

We had some extra cremini mushrooms in the fridge tonight so I turned to my new favorite oracle - Pinterest - for recipes and asked what I should make. What came up was simply delicious!

The original recipe was from "Dinners & Dreams" {"A Moroccan Recipe Journal"; a blog I hadn't seen before but I am definitely intrigued by it now} and suggested portobella mushrooms marinated in harissa, olive oil, balsamic vinegar, and dried oregano, then skewered and barbequed. 

My version was cremini mushrooms marinated at room temperature for about 30 minutes in olive oil, balsamic vinegar, and dried oregano {no harissa in the house} and then sauteed in more olive oil on medium for the first bit, then lowered to low to allow the juices to cook out a bit. The result... yum!

Paired it with flank steak and roasted broccoli with whole wheat pasta. The mushrooms added a fantastic sweetness such that I found myself rationing them out so that I could have some with each bit.

I can definitely see these in sandwiches, mixed in with some carb side {quinoa, cracked wheat}, and on top of cottage cheese with a bunch of other veggies. Next time, I'll make extra, and try not to eat it all that night!

What's your favorite mushroom side dish?



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