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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1 lb. white button mushrooms
1/2 lb. fresh Shiitake mushrooms
1 lb. Portabello mushrooms
1/2 cup olve oil
4 cloves garlic, chopped
1 tsp. salt
1 tsp. fresh ground black pepper
4 tbsp. aged balsamic vinegar
1/4 cup fresh parsley
1 loaf crusty Italian bread, sliced
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Directions:
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Clean and slice all the mushrooms as you prefer, sliced or quartered (just be consistent with all the mushrooms). Remove the stems from the shiitake and portobello mushrooms, and hold for future use, not in this recipe.
In a large heavy skillet, heat olive oil and garlic. Add all the mushrooms and saute over high heat for about 6 or 8 minutes. Add salt and pepper. When the portobello mushrooms begin to darken, add the aged balsamic vinegar and saute for about a minute or two. Add parsley.
Serve immediately with slices of toasted or grilled crusty Italian bread.
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Comments from djplam
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This is called Mushrooms "Delicatessen" style, because there is no one word that you can translate for Salumeria that would define it any better. It is a store, like a Deli, that specializes in the cooked meats and cheeses and all that sort of specialty food. This is a delicious dish, try it with a steak. But as an appetizer, with crusty Italian bread and a glass of great Dago Red . . . WOW!!!
Originally published in my cookbook, "The 'Old Country' Italian Cookbook by , Donald La Marca
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