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.
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.