Sauteed MushroomsBy Todd JohnsonIngredients2 Tbl. olive oil Pinch of salt and pepper 1 sprig rosemary 6 sprigs Italian parsley 1 lb. mushrooms 4 minced garlic cloves 1/4 cup Balsamic vinegar 1/2 cup red wine 3 Tbl. chopped basil DirectionsHeat olive oil in a saute pan over medium heat. Season with a pinch of salt and pepper. Add rosemary.Add a pinch of parsley (the rest goes in later). Add mushrooms. Chef Mauro says you can use any mixture of your favorite wild mushrooms. Saute for 5 minutes until the mushrooms are lightly browned. Add the garlic, then balsamic vinegar and red wine. Simmer for 5 minutes until most of the liquid evaporates. Finish with the rest of the Italian parsley and basil. Simmer for 1-2 minutes, then remove from heat. Serve as a crostini over Italian bread or as an individual dish. Recipe from Chef Mauro Golmarvi, Assaggio Ristorante Cookbook |
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