Recipe: Balsamic Mushrooms


This recipe is courtesy of Abel and Cole, who supplied it in a veg box one week.

You can use any type of mushroom for this, but I wouldn’t use expensive wild or oriental ones as their flavour will be lost in the balsamic sauce.

Balsamic mushrooms

1/2 pack mushrooms, sliced
1 clove garlic, crushed
1 tbsp mushroom ketchup (optional)
2-3 tbsp balsamic vinegar
handful of flat leaved parsley, chopped


Fry the garlic and mushrooms in a small pan until the mushrooms have half-cooked and shrunk considerably. Adding the mushroom ketchup speeds this process up.

Add the balsamic vinegar and continue simmering until the juices are reduced and bubbling.

Season and stir in the parsley.

Serve hot, cold or in between. The mushrooms go well with pasta, on toast or polenta, or on their own.

Serves 1

4 responses »

    • I can’t recommend it enough. If you only make one recipe from this blog, make this one. Everyone who has tried it has liked it and it’s so easy to do.

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