Balsamic Mushrooms - biscuits and such
southern food blog
post-template-default,single,single-post,postid-3419,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Balsamic Mushrooms

Balsamic Mushrooms

This weekend I went to Charleston, SC to visit my bff Megan.  This week Megan is turning 25, and to mark this special occasion (and help prevent a quarter life crisis) I flew down on Friday and spent a long weekend taking in the beauty (and warmth) of the south.  Charleston is one of my favorite places with its history, culture, and charm.

After a weekend of eating (wonderfully) out, I told Megan that on Sunday I was going to teach her how to cook something.  Megan’s experience in the kitchen is limited, though I’ve been trying slowly to domesticate her over the years.  One of these days it’s going to stick.  So on Sunday we made brisket (recipe to come on iVillage this week), balsamic mushrooms, and tarheel pie.

While the brisket and pie were both delicious, these mushrooms stole the show.  Cooked over low heat for four hours in butter, balsamic vinegar, and red wine, they were so intensely flavored and delicious.  They were hands down the best mushrooms I’ve ever eaten and I love mushrooms.  They’ll have a place on my holiday table this year.

Speaking of the holidays, this is the official kick off of Thanksgiving 2010 recipe season. Starting today, over the next few weeks, I’ll be bringing you this year’s Thanksgiving recipes.  I’ll also post links to our tried and true holiday favorites.  In other news, I was the featured blogger on A Bloggable Life yesterday.  It’s a nice little feature that, I’ll admit, I really opened myself up for.  I’d love to hear what you think.  And, of course, be sure to wish Miss Margaret Elizabeth Patrylick a happy 25th birthday.  She needs your good thoughts, girl is a hot mess.

Balsamic Mushrooms

2 lbs button mushrooms

1/2 bottle red wine (merlot)

1/2 cup balsamic vinegar

1 stick butter

1 tbsp salt

1 tsp pepper

1 tbsp cumin

In a deep dish combine mushrooms, wine, vinegar, cubed butter, salt, pepper, and cumin.  Cook at 315 for 4 hours, stirring occasionally.

Print Friendly, PDF & Email


  • Wendi @ Bon Appetit Hon

    26.10.2010 at 05:34 Reply

    Elena, I loved your piece on A Bloggable Life yesterday. I’m trying to schedule a visit to Charleston next spring. Must remember to get some recommendations from you if that happens.

    These mushrooms sound fantastic. Glad I’m not the only only thinking about holiday recipes in October.

    • elena

      26.10.2010 at 05:47 Reply

      Absolutely! I had the most amazing nachos on Folly Beach that I want to tell everyone in the world about. They had QUESO on them!

  • Sandie {ABL}

    26.10.2010 at 10:38 Reply

    Elena, I just wanted to thank you again for your heartfelt contribution to Bloggable Life. I know sincere writing when I read it, and I appreciate you sharing your blogging story with such authenticity. Thank you! :)

  • Columbus Foodie » Blog Archive » October 2010 Roundup

    14.01.2012 at 18:34 Reply

    […] Braised Short Ribs with Root Vegetables and Thyme from Big Flavors Flavors From a Tiny Kitchen, Balsamic Mushrooms from Biscuits and Such, Pasta Pie and Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes and […]

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.