Made this two nights ago from a Martha Stewart cookbook. They looked beautiful and tasted great. Really, really easy
Serves 4, 10 minutes total time
* 3 T. olive oil*
* 12 oz. white mushrooms, halved (quartered if large)
* 3 T. balsamic vinegar
* 1/4 tsp. red-pepper flakes
* coarse salt and fresh pepper to taste
Spray large skillet with non-stick spray. Add olive oil and heat over medium-high heat until just shimmering (not smoking). Add mushrooms and cook until nicely browned on all sides, about 5 minutes. Stir in vinegar and red-pepper flakes and cook 1 minute more. Season with salt and pepper. Transfer to serving dish or bowl and serve.
* Martha's original recipe called for 1/4 olive oil. I made the recipe using 3 T. of olive oil but I'm next time I'll bring the amount down to 2 T. You just need to watch the mushrooms a bit closer to ensure they don't burn.
Serves 4, 10 minutes total time
* 3 T. olive oil*
* 12 oz. white mushrooms, halved (quartered if large)
* 3 T. balsamic vinegar
* 1/4 tsp. red-pepper flakes
* coarse salt and fresh pepper to taste
Spray large skillet with non-stick spray. Add olive oil and heat over medium-high heat until just shimmering (not smoking). Add mushrooms and cook until nicely browned on all sides, about 5 minutes. Stir in vinegar and red-pepper flakes and cook 1 minute more. Season with salt and pepper. Transfer to serving dish or bowl and serve.
* Martha's original recipe called for 1/4 olive oil. I made the recipe using 3 T. of olive oil but I'm next time I'll bring the amount down to 2 T. You just need to watch the mushrooms a bit closer to ensure they don't burn.