Balsamic-Roasted Mushrooms

This dish makes a great appetizer or a light meal. Mushrooms have that satisfying umami flavor and a lovely “meaty” texture. The sauce is savory with a touch of sweetness. Here, I serve them over grilled polenta, but they go well over any grain or even with a crusty baguette.

BALSAMIC ROASTED MUSHROOMS

1 LB MUSHROOMS, MIXED, QUARTERED
2 SHALLOTS, HALVED LENGTHWISE AND QUARTERED
1.5 TBSP OLIVE OIL
¼ CUP BALSAMIC REDUCTION, DIVIDED (recipe follows)
⅛ TSP. RED PEPPER FLAKES
KOSHER SALT, TO TASTE
BLACK PEPPER, GROUND, TO TASTE
2 CLOVES GARLIC, MINCED
2 TBSP. PARSLEY, FLAT LEAF, CHOPPED

1. PREHEAT OVEN TO 400 DEGREES. DRIZZLE MUSHROOMS AND SHALLOTS WITH OIL IN LARGE BOWL.:

2. POUR IN 2 TBSP BALSAMIC REDUCTION, SALT AND PEPPER AND CRUSHED RED PEPPER. SPREAD ON PARCHMENT LINED SHEET TRAY AND ROAST FOR 20-25 MINUTES, UNTIL THEY ARE TENDER AND DEEP BROWN.:

3. FOR SERVICE, SAUTE GARLIC IN OLIVE OIL, THEN ADD MUSHROOMS AND 1-2 MORE TBSP BALSAMIC REDUCTION. HEAT THROUGHLY AND SERVE OVER POLENTA.:

(Servings: 2)

BALSAMIC REDUCTION

½ CUP AGAVE NECTAR
1 CUP BALSAMIC VINEGAR
1 SHALLOTS, HALVED
KOSHER SALT, TO TASTE
BLACK PEPPER, GROUND, TO TASTE

1.HEAT AGAVE IN SMALL SAUCEPAN OVER MEDIUM-LOW HEAT UNTIL IT THINS OUT AND IS WARMED, ABOUT 5 MINUTES.:

2.ADD VINEGAR AND SHALLOT AND SIMMER GENTLY, SWIRLING THE PAN A FEW TIMES, UNTIL SAUCE HAVE REDUCED AND THICKENED TO THE CONSISTENCY OF MAPLE SYRUP AND COATS THE BACK OF A SPOON, ABOUT 50 MINUTES.:

3.STORE COVERED, UP TO 3 MONTHS, AT ROOM TEMPERATURE.:

Yield: 1/2 cup