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Roasted Mushroom ala Sumru

Years ago in a borrowed loft I was taught this excellent method way of preparing mushrooms:
-wash and stem mushrooms
-place in oiled sheet or something, gills up
-drip a few drips of balsamic vinegar in each mushroom
– bake/roast at 450 for 15 minutes–or more! The mushroom should be a bit shriveled, and there should be a nearly full cup of mushroom juice and vinegar.
– take it outta the oven and let it cool a bit. Then carefully lift it, sip the juice, and nibble on the mushroom until it’s all gone.

Thanks, Sumru!


{ 3 } Comments

  1. Squidocto | January 6, 2012 at 8:51 am | Permalink

    A truly simple, delicious trick. She knew many such simple tricks, several of which I still use. Thanks, Sumru!

  2. crushinator | January 6, 2012 at 6:35 pm | Permalink

    Let’s think of others. I remember toasting the couscous or rice in oil before adding the water, a trick I still use.

  3. Squidocto | January 10, 2012 at 10:23 am | Permalink

    Yeah, I use the rice trick too. Actually, those two are the only ones I clearly remember. I learned a lot about cooking with phyllo, but darned if I can remember any of it….

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