Braising vegetables is basically removing the moisture and then caramelizing to enhance the flavor and texture. Most braising begins with oil and high heat, but not in the whole food, plant-based world. In this recipe, add the onions and mushrooms to a cool pan. Once the sweating begins, you can increase the heat!
Balsamic Braised Portobello Mushrooms over Sweet Potatoes
- 1-pound portobello mushrooms washed and sliced
- 1 large Vidalia onion sliced
- 2 shallots sliced
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley
- 1/2 cup Roasted Garlic Balsamic Vinegar (Olive Tap brand tested)
Add sliced mushrooms, onions and shallots to a 12” gourmet skillet. Cover and allow the moisture to “sweat” from both the onions and mushrooms. Don’t rush the process! After 35-40 minutes, you will have a great deal of moisture removed as the veggies will be cooking in their own juices. Remove the lid and add your
When mushrooms and onions are about 50% complete, add chopped garlic and parsley. Stir well and turn up the heat to medium. Continue the sweat process.
Increase the heat to medium-high and continue to sweat mushrooms and onions until most of the moisture is removed. Mushrooms and onions will begin sticking to the bottom of the pan. Add balsamic vinegar to deglaze the pan. Scrape the caramelized juices off the bottom of the pan—this is the good stuff!
These mushrooms are great to have on hand as a topping for pizza, salad, or these awesome sweet potatoes. Braised mushrooms are a wonderful staple to have prepared in your refrigerator as a side dish or for fajitas and/or wraps. Use your favorite balsamic vinegar for variety.