The Appetizer That Can Land in All Menus
with Onion Flakes and Cheese Topping
The Balsamic Mushroom is surely one of the easiest and quickest dish to prepare, for me at least, if not the quickest. That is not the only reason why I love it, and prepare it often.
It is a handsome looking plate to have in any menu as an entree or light side dish. One can only relish in its strong balsamic taste, and its smooth mixed texture that melts in one mouth. And, I admit, I love the delightful reaction of my family and guests enjoying it. 🙂
There are various ways to cook the Balsamic Mushroom.
Mine here boosts the flavor further with added onion flakes, and not only as a topping. This recipe is for one 250-gr pack of fresh whole mushrooms that I cut in halves. I love them full when tenderized. However, you may go for fresh sliced mushrooms if you prefer. Keep in mind that salt is not needed for this dish, nor any spice. The Balsamic Vinegar and the onion flakes are more than enough.
This recipe serves 2 people, and plus when accompanying other dishes.
May you enjoy it, may you cook it often, and may you share it with your friends. Cheers!
Balsamic Mushrooms with Onion Flakes and Cheese
- 1 pack Fresh Mushrooms (about 250 gr) cut in halves
- 1/4 cup Balsamic Vinegar
- 1/2 tbsp Butter (unsalted)
- 1 tbsp Pure Olive Oil (for cooking) or Vegetable oil
- 1 handful Mix Shredded Cheese or as desired
- 1 tbsp (full) Dry Onion Flakes and a little more for topping.
Warm your skillet at Medium-High. Drop the butter in to melt then stir in the oil. Allow it a moment to heat up.
Add the mushrooms and cook for 5 to 7 minutes, or until tendered, and their color changes. Mix and stir throughout.
Stir in the Balsamic Vinegar and the Onion flakes. Decrease the heat to Medium-low. Cook for 2-3 minutes.
Transfer the mushrooms with their sauce onto the serving plate. Sprinkle on at once the shredded cheese. If you are using frozen shredded cheese, allow it few seconds to melt a little.
Top it with a little bunch of Onion flakes, and serve at once.