Mushroom Topping

    (402)
    40 mins

    The perfect topping for toast, or serve with a vegetarian fry-up. Also great as a side to meat dishes.


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    Ingredients
    Makes: 4 

    • 30g butter
    • 1/2 tablespoon olive oil
    • 1/2 tablespoon balsamic vinegar
    • 1 clove garlic, minced
    • 1/8 teaspoon dried oregano
    • 500g mushrooms, sliced

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt butter with oil in a large frying pan over medium heat. Stir in balsamic vinegar, garlic, oregano and mushrooms. Sauté for 20 to 30 minutes, or until tender.

    Too much of a good thing...

    Dried oregano is a delicious addition to savoury dishes, but don't go wild just because you love the taste. Using too much oregano can impart a bitter flavour, so best to stay on the conservative side when using it in your cooking.

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    Reviews and Ratings
    Global ratings:
    (402)

    Reviews in English (296)

    by
    238

    i HAVE to give this five stars...it's MY recipe! however, reading all the reviews (thank you)' i felt compelled to write and say "yes, thirty minutes IS too long!" my mom-in-law got confused on the cooking time! 15 minutes is plenty. you can also add a little dry wine (red or white)instead of balsamic vinegar, and throw in a chopped shallot or two just for fun. thank you for all the wonderful reviews and ratings! good eating! -pat  -  11 Jan 2003  (Review from Allrecipes US | Canada)

    by
    156

    Since we eat sauteed mushrooms frequently, both in restaurants and those I prepare at home, maybe that explains why we didn't think these were anything special. I usually saute mine in butter, Worcestershire sauce, Lawry's seasoning salt and pepper--so I thought the balsamic vinegar and oregano used in this recipe would give them a different flavor twist. In the final analysis, however, hubby and I both agree that these were just....mushrooms.  -  01 Jun 2008  (Review from Allrecipes US | Canada)

    by
    117

    Me and my wife ate an entire batch!!! I did substitute the oregano for thyme and I cut down the cook time by about 10 minutes finally I deglazed the pan with red wine when the shrooms were done cooking. This is a very tasty recipe and goes great with steak  -  10 May 2007  (Review from Allrecipes US | Canada)

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