side essentials: sautéed balsamic glazed mushrooms

How To Make side essentials: sautéed balsamic glazed mushrooms

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  PREP/PREPARE
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  For this recipe, I am using brown button mushrooms; however, I am going to experiment with other varieties, such as: Shitake, Cremini, Portobello, etc. In the end, I will probably use a medley of shrooms for the final dish.
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  The balsamic vinegar I am using, is aged and has been infused with raspberries. It has a lovely sweet/tart flavor that perfectly complements the earthy taste of the mushrooms. If you do not have any raspberry balsamic, and do not wish to purchase any, then use what you have. Experimentation is half the fun of being in the kitchen.
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  Pecorino Romano has a very salty/brackish taste to it. I am using it because raspberry balsamic is very sweet, and I wanted to counter that with this cheese. However, if you are using a more tart balsamic, then I would recommend switching to a milder cheese, such as: Parmesana Reggiano.
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  Parmesans labeled without Reggiano can refer to a broad number of American-made cow's-milk cheeses designed to taste somewhat similar to the original Italian version. While they are certainly cheaper, these imitations lack the rich, complex flavors of the real deal.
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  To wash, or not to wash… That is the question. That is a question that can start a bar fight amongst chefs… not kidding. Anyway, for “this” chef, the question is not whether to wash or not to wash. The question is: What are they being used in? For example, If I am creating a soup, or stew, I might be more inclined to give them a bit of a bath; however, in a sauté I will never wash them. When I sauté mushrooms, I do so with oil and butter… not water. If the shrooms are waterlogged, the excess time in the pan, attempting to evaporate that extra water, winds up overcooking them. If you have some stubborn bits of dirt that do not come off with brushing, then take a slightly damp paper towel, and remove the dirt. In addition, if you are making a mushroom sauce, those waterlogged shrooms can change the thickness of the sauce. Just my opinion… I am not married to it or anything.
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  Gather your ingredients (mise en place).
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  Brush off any dirt from the mushrooms, remove the stems, and quarter.
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  Chef’s Tip: If the mushrooms are a bit damp, remove the stems, and place them, gill side down, on a paper towel for an hour. This will remove the excess surface moisture, and make the removal of the loose dirt easier.
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  Add the butter and oil to a skillet over medium heat. When the butter has melted, give the pan a swirl to mix the oil with the butter, then add the mushrooms, and cook, until the mushrooms begin to brown, about 5 minutes.
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  Reduce heat to medium low, and continue to cook (simmer) until the shrooms are tender, 10 – 12 additional minutes.
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  Turn off the heat, and add the balsamic. You should hear a sizzle as it hits the hot pan. Finally, toss with the balsamic for about 30 seconds.
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  PLATE/PRESENT
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  Top with the cheese, and serve while nice and hot. Enjoy.
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  Keep the faith, and keep cooking.
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