If you’ve never had good balsamic vinegar, you’re missing out. Once you’ve had good balsamic vinegar, it’s pretty hard to go back to the bad stuff. When I say good, I don’t mean excellent, I just mean not the $3 bottle. It’s a small, simple pleasure. I’ve got two weeknight dinner ideas for you today, so don’t expect anything fancy!
This is a simple dish, perfect for a weeknight dinner. Rather than having to think ahead and marinate the mushrooms, you can just bake them for a about an hour and have the same results. I’m not big on marinating, but I am big on sudden inspiration. Pick portobellos that are firm and dry. Please don’t wash mushrooms, they absorb water almost instantly and it makes them soggy. If it’s dirty, just wipe with a paper towel.
Balsamic Portobello Mushroom Steaks
Serves 4, as a main
1 1/2 tablespoons extra virgin olive oil
4 portobello mushroom caps, stems removed
1 small onion, peeled and chopped finely
6 garlic cloves, peeled and diced
1/2 cup dry white wine
1 vegetarian stock cube
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon freshly cracked black pepper
2 tablespoons flat leaf parsley, chopped
1 teaspoon fennel seeds (optional)
Preheat the oven to 375 F. Place the mushroom caps, the underside up, in a 9 X 13 pan. Drizzle with olive oil. Cover the mushrooms with the onion and garlic. Put the wine, stock cube and water in the pan, under the mushrooms. Sprinkle with salt, parsley, pepper and fennel seeds. Pour 1/2 teaspoon of balsamic vinegar in the centre of each mushroom. Bake, uncovered, for one hour.