Steakhouse Balsamic Mushrooms
Ingredients
3 Medium Sized Shallots, peeled and sliced
3 Fresh Garlic Cloves, minced
4 Tbsp. Balsamic Vinegar
2 Tbsp. Olive Oil
2 Tbsp. Brown Sugar
1 Tbsp. Soy Sauce
½ Tbsp. Oyster Sauce
1 Tbsp. Fresh Tarragon, roughly chopped
1 tsp. Dried Thyme
1 tsp. Ground Coriander
Salt
Pepper
¼ c. Mushroom or Chicken Stock (optional)
Instructions
Preheat oven to 375°F.
Combine mushrooms, balsamic vinegar, olive oil, brown sugar, soy sauce, oyster sauce, most of the fresh tarragon (leave some to sprinkle on top after the mushrooms come out of the oven), the thyme, ground coriander, salt, and pepper in an oven-safe container that lets most of the liquid still cover the mushrooms. Stir to combine. Let it sit out on the counter.
Add a little olive oil to a cast iron pan over medium-high heat. Once the pan is hot, add the shallots and cook for 3- 4 minutes, or until they begin to soften.
Add the garlic to the pan and cook until fragrant.
Remove the shallots and garlic from the pan and add them to the mushroom container. Stir the contents of the container until well combined. Let the mushrooms marinate for 15 minutes on the counter.
Roast mushrooms in the oven for 45 minutes, stirring halfway through to make sure they don’t dry out. If needed, add a little bit of mushroom or chicken stock to the container to keep the mushrooms hydrated. Roast until the mushrooms are tender and most of the liquid is absorbed.
Remove mushrooms from oven and top with the rest of the chopped tarragon. Serve immediately over steak, on burgers, or as is with some crusty bread on the side.
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