When seared, these delicate mushrooms develop a crispy texture and make for a dramatic presentation. This recipe uses a separate skillet, like a panini press, to press the mushrooms, enhancing browning and flavors. Start preparation with the balsamic reduction, preparing the meal as the vinegar slowly reduces.
- 1 cup balsamic vinegar
- 4 cloves garlic, minced
- Extra virgin olive oil for cooking mushrooms
- 4 maitake mushrooms (8-ounces), cleaned and halved through the stem
- Sea salt and freshly ground pepper, to taste
- 1/4 cup chopped, roasted walnuts
- 2 tablespoons chopped parsley
Gently heat the vinegar in a nonreactive saucepan until it simmers. Lower the heat and simmer until vinegar is reduced by half and coats the back of a spoon. Remove from the heat and set aside to cool. The vinegar will thicken as it cools, attaining a syrup consistency. Any leftover balsamic reduction can be stored in a glass container for several weeks.
Add minced garlic to 1/4 cup olive oil and stir to combine. Set aside.
Place mushrooms in a bowl and drizzle with just enough olive oil to coat them lightly, tossing for even distribution. Season with salt and pepper.
Heat a 1/4-inch of olive oil in a heavy, large skillet over medium-high heat, also heat a second skillet (same size or smaller) without oil.
When oil shimmers, place mushrooms, presentation-side down, in the skillet with oil, then press the empty heated skillet on top of the mushrooms. Cook for about 3 minutes, until mushrooms are golden and lightly crisp. Turn the mushrooms, pressing once again with the empty skillet, and cook for another 3 minutes.
Add the garlic and additional oil, if needed. Reduce the heat to low. Cook until the garlic is fragrant and begins to brown, about 1 minute.
Serve atop cauliflower white bean mash, accompanied by the balsamic reduction and garnish with chopped, roasted nuts and parsley.
Copyright 2019, M. Evezich, Original recipe