Oil and vinegar dressed salads were a key component of meals when I was growing up. For a while vinegar was blacklisted from my eating and cooking because I simply had had enough. Then I was introduced to balsamic vinegar and my life changed. Almost a year ago I had gastric sleeve surgery and overnight my palette and cravings changed. It was one of the strangest experiences. Imagine pregnancy cravings, and then imagine them never going away! The things I had liked until that point no longer appealed to me, and the things that I wouldn’t have touched pre-surgery were new cravings. Vinegar was one of the things I craved.
The good news about this recipe, you don’t have to have crazy taste buds to enjoy these mushrooms. They are loaded with flavor and would be wonderful paired with steak or chicken, or eaten alone as a side dish.
This recipe can easily be doubled or tripled depending on how many people are eating!
Gather
Step by Step
- Remove the stems of the mushrooms, remove excess dirt and slice into pieces.
- In a sauté pan heat olive oil and balsamic vinegar on medium heat.
- Once the liquid is bubbling, add the mushrooms and turn down the heat and allow them to cook down.
- You will notice that there will be a release of liquid at some point in cooking, adding more liquid to the pan than you started with – keep cooking.
- Strip the leaves off of the thyme stalks, and add ½ to the mushrooms during the final minutes of cooking.
- The mushrooms are ready when the liquid has completely cooked off and the mushrooms are soft.
- Sprinkle the remaining thyme leaves to the mushrooms before serving.
Nutrition
WW PP 3; Calories 105; Total Fat 4.7g; Saturated Fat 0.7g; Cholesterol 0mg; Total Carbohydrates 13.1g; Dietary Fiber 4.5g; Sugars 8.5g; Protein 4.5g
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