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Servings: 2 People
Calories: 135kcal
Equipment
- Pairing Knife
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Ingredients
- 8 ounces Baby Bella Mushrooms
- 1 1/2 tablespoons Olive Oil
- 1/2 Onion chopped
- 1 clove Garlic
- 2 teaspoons Balsamic Vinegar
- Sea Salt and Black Pepper to taste
Instructions
- Prepare the ingredients: wipe the mushrooms clean with a damp paper towel and slice them in half. Chop the onions and garlic.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium to high heat. Once the oil is hot, add the onions and garlic. Cook for a few minutes until they begin to turn soft.
- Add the remaining oil to the skillet and once it's hot, add the mushroom pieces. Be sure to leave enough room between each piece. Let them cook for a few minutes undisturbed and then give them a stir.
- Stir in the balsamic vinegar and cook for about 2 minutes longer over medium to low heat until the mushrooms begin to absorb the vinegar.
- Season to taste with sea salt and black pepper and garnish with fresh herbs.
Notes
Store leftover mushrooms in the refrigerator for up to 4 days.
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Nutrition
Serving: 4ounces | Calories: 135kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 560mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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