Balsamic Mushrooms

Serves2-4 people

Perfect with toast and a poached egg. Fab warm with salad leaves, crispy croutons and bacon. Fold through rice with fruit and toasted seeds for an instant pilaf. Or, swirl into a pot of freshly cooked pasta with chilli, rosemary and nuggets of mozzarella. These ‘shrooms are super versatile.

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  • A punnet of mushrooms, any sliceable variety
  • 2 garlic cloves, peeled and finely chopped
  • A glug of olive oil
  • A good splash of balsamic vinegar
  • Sea salt
  • Freshly ground pepper
  • A handful of fresh chopped parsley
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1. Brush the mushrooms clean and then cut into fairly thin slices.
2. Warm a large frying pan over high heat. Add a glug of olive oil.
3. Warm for a minute and add the mushrooms, sauté till golden. Fold through the garlic. Cook for a mo.
4. Drizzle in the balsamic. Let the mushrooms drink it up.
5. Season to taste. Finish with the fresh parsley or any other herbs you have knocking about.
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