Sunday, April 18, 2010

balsamic feta mushrooms

This is a mushroom dish (I finally gave it a name!) that D loves and is loosely based on a mushroom appetizer at the restaurant we used to frequent - you know, back in the days when we used to eat out....Where we had our second date. Anyway, whenever we go we always order the mushroom appetizer and we love their version of it and we love the version I came up with at home. Usually I make it with portobello mushrooms but have discovered it jazzes up regular button mushrooms as well.

Heat a knob of butter in a saute pan until bubbly. Add sliced mushrooms (portobellos work really well but cremini or button will do as well). When the mushrooms are brown, add a dash of cayenne, a splash of balsamic vinegar and ~ 1/2 c of crumbled feta cheese. Stir until the cheese is melded into the mushrooms. Add a splash of cream. You can also add some sliced green onion or some snipped chives if you have any on hand.

The mixture should be creamy and mushroomy. Serve warm. If serving as an appetizer, serve with bread or something to sop up all the yummy saucy bits. I served this batch with some chicken with pesto and goat cheese and roasted sweet potato.

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