Balsamic Mushrooms with Rosemary and Rocket
These balsamic mushrooms will steal the show when you serve them alongside your steak dinner or your creamy risotto. Take a trip to mushroom heaven!
For the salad...
- 500 grams mushrooms mix (I used a mix of button and swiss brown)
- 4-6 rosemary stalks
- ¼ cup olive oil for sautéeing
- Sea salt and cracked black pepper
- ¼ cup aged balsamic vinegar
- 100 grams baby rocket (arugula)
- ¼ cup Parmesan (shaved)
For the dressing...
- 4 tbsps olive oil
- 2 tbsps aged balsamic
Clean your mushrooms cut off the protruding stalk and then half or quarter the larger mushrooms.
Heat a heavy-based pan on medium-high heat, add some olive oil, add the cut mushrooms and rosemary (either stalks or just the leaves) and fry them in batches until golden brown (approximately 10 minutes per batch).
Once all the mushrooms have been browned add them back to the pan, add the aged balsamic and garlic, stir until combined and cook a further 2-3 minutes, place in a large mixing bowl when done.
Wash your rocket and either pat dry with a towel or spin dry in a salad spinner.
Add the rocket, oil and vinegar to your bowl with the mushrooms, season and toss them until combined.
Arrange the salad mix onto a salad bowl scatter the parmesan on top, garnish with a few rosemary sprigs and paprika. Serve and Enjoy!
Calories: 340kcal | Carbohydrates: 14g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 125mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 918IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg