The Missus has been on a over roasted vegetable tear since we've returned from vacation…. we've been roasting vegetables almost daily so She can get Her fix. Bless Her heart, when the Missus is obsessed with something, She can eat it every day for weeks, sometimes months. There's a broccoli dish that I'm almost embarrassed to mention that She eats several times a week!
I on the other hand, need to have a bit of variety. Sitting staring at a pound of oyster mushrooms, having a bit of time on my hands, I decided to make a balsamic glaze……. one of the easiest things in the world. There's really no reason for buying the stuff from the supermarket. In this case. all it took was 1 cup of Balsamic Vinegar, and since this wasn't great quality, even though it was from Modena, I added 2 teaspoons of white sugar and reduced. Depending on the Balsamic, you may not need any sugar at all since Balsamic has its share of sugar. This one took about 45 minutes to reduce to the consistency I desired; a bit thinner than corn syrup.
I first mixed 3/4 cup of Greek Extra Virgin Olive Oil with some Turkish Oregano, the last of my stash from Penzy's, 7 cloves of garlic finely minced, and some sea salt (use more then you think you'll need if you use good sea salt). I used this as sort of the marinade as I mixed it with the mushrooms and let sit for 20 minutes while I preheated my oven at 425 degrees.
I rubbed (don't use a paper towel, most of the oil will be soaked up) about 3 tablespoons of canola oil on a sheet pan a set it in the oven for a couple minutes to heat up. Placed the mushrooms in a single layer, slightly spaced, and let her rip for about 20-25 minutes. I opened and turned once so the mushrooms wouldn't brown too much or stick.
I removed the mushrooms from the oven, placed in a bowl, drizzled on some of the glaze, and gently mixed everything together………
Yes, another easy recipe. I still have some glaze left in the fridge. It's gotten a bit thick so I'll either microwave it or add a touch of water and warm it before using it again. Tightly covered and stored, this stuff can last for weeks……. I'm thinking, maybe a filet or some chicken perhaps?
Thanks for reading!