Best Balsamic Sauteed Mushrooms Recipes

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL

Steps:

• For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
• Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
• Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
• Remove the beef from the oven and allow the beef to rest before slicing.
• For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
• Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
• For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
• Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
• Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
• For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
• To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

BALSAMIC SAUTEED MUSHROOMS

Steps:

• Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
• Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
• Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
• Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

SIDE ESSENTIALS: SAUTéED BALSAMIC GLAZED MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. For this recipe, I am using brown button mushrooms; however, I am going to experiment with other varieties, such as: Shitake, Cremini, Portobello, etc. In the end, I will probably use a medley of shrooms for the final dish.
• 3. The balsamic vinegar I am using, is aged and has been infused with raspberries. It has a lovely sweet/tart flavor that perfectly complements the earthy taste of the mushrooms. If you do not have any raspberry balsamic, and do not wish to purchase any, then use what you have. Experimentation is half the fun of being in the kitchen.
• 4. Pecorino Romano has a very salty/brackish taste to it. I am using it because raspberry balsamic is very sweet, and I wanted to counter that with this cheese. However, if you are using a more tart balsamic, then I would recommend switching to a milder cheese, such as: Parmesana Reggiano.
• 5. Parmesans labeled without Reggiano can refer to a broad number of American-made cow's-milk cheeses designed to taste somewhat similar to the original Italian version. While they are certainly cheaper, these imitations lack the rich, complex flavors of the real deal.
• 6. To wash, or not to wash... That is the question. That is a question that can start a bar fight amongst chefs... not kidding. Anyway, for "this" chef, the question is not whether to wash or not to wash. The question is: What are they being used in? For example, If I am creating a soup, or stew, I might be more inclined to give them a bit of a bath; however, in a sauté I will never wash them. When I sauté mushrooms, I do so with oil and butter... not water. If the shrooms are waterlogged, the excess time in the pan, attempting to evaporate that extra water, winds up overcooking them. If you have some stubborn bits of dirt that do not come off with brushing, then take a slightly damp paper towel, and remove the dirt. In addition, if you are making a mushroom sauce, those waterlogged shrooms can change the thickness of the sauce. Just my opinion... I am not married to it or anything.
• 7. Gather your ingredients (mise en place).
• 8. Brush off any dirt from the mushrooms, remove the stems, and quarter.
• 9. Chef's Tip: If the mushrooms are a bit damp, remove the stems, and place them, gill side down, on a paper towel for an hour. This will remove the excess surface moisture, and make the removal of the loose dirt easier.
• 10. Add the butter and oil to a skillet over medium heat. When the butter has melted, give the pan a swirl to mix the oil with the butter, then add the mushrooms, and cook, until the mushrooms begin to brown, about 5 minutes.
• 11. Reduce heat to medium low, and continue to cook (simmer) until the shrooms are tender, 10 - 12 additional minutes.
• 12. Turn off the heat, and add the balsamic. You should hear a sizzle as it hits the hot pan. Finally, toss with the balsamic for about 30 seconds.
• 13. PLATE/PRESENT
• 14. Top with the cheese, and serve while nice and hot. Enjoy.
• 15. Keep the faith, and keep cooking.