Roasted portobello mushrooms with balsamic vinegar glaze

October 7, 2011 at 9:27 am (B plus (3.5 stars, like a lot), Peter Berley, Vegetable dishes)

I can’t normally find portobello mushrooms in Germany, but this week I got some from the American store in Ramstein. (Thanks Rowena!) I wanted to make something simple that really showcased the mushrooms, so I decided on this recipe from The Modern Vegetarian Kitchen by Peter Berley. The top side of the mushrooms are brushed with olive oil and then roasted at 400 F for 30 minutes. Then the mushrooms are sliced and tossed with a “vinaigrette” made from olive oil, garlic, reduced balsamic vinegar, salt, pepper, and fresh parsley.   Read the rest of this entry »

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