Mushrooms with apple balsamic vinegar

Name: Mushrooms with apple balsamic vinegar
Ingredients: 500 g mushrooms; 2 tablespoons and 1/4 teaspoon Kotányi apple balsamic vinegar; 1 teaspoon sugar; 4 garlic cloves; 1 tablespoon soy sauce; 1 teaspoon lime juice; 50 ml water

Salad - Mushrooms with apple balsamic vinegar by Valeria L. - Recipia

Mushrooms with apple balsamic vinegar are cooked in a pan with garlic and sugar, then finished with soy sauce and lime. The sauce stays glossy and thin, and the halves soften without falling apart, with a sweet-and-sour taste and plenty of garlic. I like them warm, with a little sauce left on the plate. Prep: 10 minutes. Cook: 10 minutes. Rest: 0 minutes. Total time: 20 minutes. Serves: 4. About 36 kcal and 4 g protein per serving.

Ingredients

500 g mushrooms
2 tablespoons and 1/4 teaspoon Kotányi apple balsamic vinegar
1 teaspoon sugar
4 garlic cloves
1 tablespoon soy sauce
1 teaspoon lime juice
50 ml water

Preparation

1. Clean the mushrooms and cut them in half. Crush the garlic. 2. Put the mushrooms in a pan with 2 tablespoons of apple balsamic vinegar, the sugar and the garlic. Cook over medium heat for about 10 minutes, stirring from time to time. If the pan dries out, add up to 50 ml of water. Toward the end, when the mushrooms are almost tender, add the soy sauce and lime juice. 3. Just before taking the pan off the heat, add 1/4 teaspoon of apple balsamic vinegar.

Notes

You can serve them with polenta or toast; they’re like everyday pan-fried mushrooms, only the sauce is tangier. Stored in a sealed container, they keep in the fridge for up to 3 days. Brown mushrooms have a stronger flavor, and cut larger ones into quarters so they cook at the same time as the smaller ones. Don’t rush the stirring in the last few minutes, when the soy sauce and lime go in. Apple balsamic vinegar can be replaced with the same amount of apple cider vinegar or 5% vinegar; regular soy sauce may contain gluten.