Portabello Balsamico

We had this dish recently at Monte's, a traditional Italian restaurant in Greenwich Village, New York. The mushrooms came soaked in a rich balsamic sauce not drizzled by a glaze as we expected. It was absolutely amazing so I just had to try and recreate it at home.

Ingredients

serves 4

4 large portabello mushrooms (350g - 400g)

for the balsamic sauce

100ml balsamic vinegar

100ml white wine

150ml olive oil

4 garlic cloves, chopped

pinch of salt

pepper, freshly ground, to taste

to serve

1 tbsp flat-leaf parsley, chopped

Method

In a heavy based saute pan (with a lid) on a medium-low heat fry the garlic in the olive oil. Once softened and begin to brown, add the balsamic vinegar and white wine. Stir well and cook for a few minutes. Bring to a boil then reduce to a low simmer for a further two minutes. 

Peel and remove the stalk of the mushrooms.

Add the mushrooms to the balsamic gravy and place a lid tightly on the pan so that the sauce doesn't reduce.  Continue to simmer for 30 minutes.  Every now and again turn the mushrooms over. Also give the "sauce" a stir because the oil will tend to separate. 

Once the mushrooms are completely tender and cooked through remove from the heat.  Set aside for a few minutes to rest. 

Drain briefly on kitchen paper before serving.  

Serve with a sprinkle of chopped fresh parsley, a pinch of salt and pepper and a warm ciabatta.