Thursday, April 25, 2013

Mushrooms Sauteed With Sherry Vinegar

If there's one thing I remember from the Summer Olympics in London this past year (aside from that Phillip Phillips song that was used for every USA women's gymnastics intro video) it's this fantabulous mushroom recipe.  Watching the Opening and Closing Ceremonies are a big deal for me and yes, I always cry from world-coming-together happiness.  And big deals equal lots of yummy food.  So I ran across this recipe from Herbivoracious for Mushrooms Sauteed with Sherry Vinegar, and decided they'd make a great appetizer while the Mister and I watched the start of the Games.  In retrospect, I'm not entirely sure many mushrooms even made it out of the pan and onto a plate where my husband could enjoy them, as I seem to remember just eating them over the stove, because they were just that darn good.  So whip these up for a quick and easy appetizer, and be sure to have some crusty bread on hand because you are going to want to sop up all of the remaining sauce.  Oh yes you will!

Mushrooms Sauteed with Sherry Vinegar


1 Tbsp olive oil, plus more for garnish
4 cloves garlic, thinly sliced
1 lb small button or crimini mushrooms
1/2 tsp Kosher salt
3 Tbsp sherry vinegar
1 handful of cilantro leaves (or parsley if you're cilantro phobic)


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  2. Wow! This was really yummy! S.O. and I will eat mushrooms but we're not big fans. However, a lot of the fun each week is figuring out how to use all the veggies in our Nall's box and this recipe is a grand slam winner. We will definitely be making this again.

    1. We're so glad this made you a believer in mushrooms! It really is a killer recipe. And hooray for Crop Share expanding your horizons and taking you on new kitchen adventures! Don't ever hesitate to share some recipes with us, we love to know what's cookin' in everyone's kitchen!