It’s the holidays… as you know, Puerto Rico has the longest holidays in the world, because they last until the Fiestas de San Sebastián, which is until the middle of January. And if you judge instead by the time people take off their Xmas lights, it could be until the beginning of February even.
I’ve been hosting a few get-togethers and been invited to some others and you never want to arrive with your hands empty. Especially qhen you’re vegetarian… because that “something” you bring with you can be your insurance policy to having something safe to eat that evening. My friends are already familiar with my veggie, red pepper or hummus dips, but every year I want to surprise them with something different. This was this year’s star appetizer…
1 8oz packet of white button mushrooms, sliced 2 tbs of butter 1 tbs of olive oil Salt and Freshly Cracked Black Pepper 1 small sprig of thyme, just strip out the leaves 3 tbs of balsamic vinegar
- In a large skillet over medium high heat, heat up the butter and oil. When the butter/oil is very hot, add the sliced mushrooms. Toss a bit so the mushrooms are coated with the oil mixture on most sides. But don’t toss them continually; allow them to get brownish on one side for a few minutes before moving them again. Add the thyme.
- After about 10 minutes of cooking, the mushrooms will have shrunk in size and are golden brown. Now, add the salt and pepper and toss to combine.
- After another minute, add the balsamic vinegar. Be careful because it splatters a bit and the pungency of the smell can “hit you in the face”. Toss the mushrooms to combine and allow the balsamic to be absorbed by the mushrooms and evaporated a bit from the heat of the pan.
- Turn off the stove and allow continuing to cook with the residual heat that’s there.
I thoroughly enjoy these with peppered goat cheese balls on whole wheat crackers. It’s serves as a great appetizer for a small get-together dinner party or to serve at a night of wine and cheese.