Sheila's Shrooms

Ever go to a steakhouse and order the side of sauteed mushrooms? or go to a Bareburger and add the mushroom topping? Lately I've been noticing that these food 'accessories,' if you will, are majorly (s)lacking in flavor #ButWhatDoesMyAmateurPalateKnow.  It is for this disgrace to the potential of mushrooms that I share with you the recipe of my "famous" balsamic mushrooms.

Ingredients:

--> MUSHROOMS- any kind you like and as much as you need.  I sometimes use shiitakes and/or portobellos.  WholeFoods carries packaged mixed fancy mushrooms which have become my new favorite and go-to option.  Cut your choice of mushrooms to your desired shape and size.

--> 1 tsp balsamic vinegar per handful of mushrooms

--> 1/4 tsp sugar per teaspoon of balsamic vinegar

--> 1 tablespoon vegetable oil per handful of mushrooms

--> SRIRACHA to taste

--> Salt and pepper to taste

--> sprinkle of turmeric (optional)

And the secret ingredient...

--> A generous sprinkle of italian seasoning mix for italian dressing. I use "'Good Seasons' brand zesty italian salad dressing and recipe mix."

1) Heat the oil in a pan on medium-high heat and sprinkle the turmeric directly into the oil.

2) Add the mushrooms and cook until they become tender, about 9-10 minutes (allow the mushrooms to release their liquid and then allow the liquid to almost completely evaporate).

3) Add the salt, pepper, sugar, italian seasoning, and SRIRACHA.

4) At this point the mushrooms should be completely cooked.  Turn off the heat and add the balsamic vinegar.  Leave the pan on the burner (without a flame), the heat that still remains will reduce the balsamic vinegar.  Don't stir too much.  When the vinegar seems to be getting sticky, it's ready.

"Accessorize" any protein with these mushrooms and you will notice what you've been missing.

Enjoy!