Balsamic Mushrooms Recipe | Abel & Cole

Balsamic Mushrooms

Serves2-4 people

Perfect with toast and a poached egg. Fab warm with salad leaves, crispy croutons and bacon. They can be folded through rice with dried fruit and toasted seeds for an instant pilaf, or stirred into a pot of freshly cooked pasta with chilli, rosemary and creamy shreds of fresh mozzarella. Is there anything these fantastic fungi can't do?

13 ratings


  • 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

Prep: 5 mins | Cook: 15 mins

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1. Brush the mushrooms clean and then cut into fairly thin slices.
2. Warm a large frying pan on a high heat. Add a glug of olive oil.
3. Warm the oil for a min then add the mushrooms. Sauté till golden then fold through the garlic. Cook for a min or so.
4. Pour in the balsamic vinegar and cook till the mushrooms absorb it.
5. Season with sald and pepper. Serve garnished with parsley or any other fresh herbs you have handy.
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