Funghi saltati con burro all’aglio e aceto balsamico

Ingredienti

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 1/2 pounds button mushrooms, cleaned, stems removed and cut in half
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme
• Salt and ground black pepper to taste
• 2 teaspoons Balsamic vinegar
• Chopped Parsley for garnish (optional)

Preparazione

1. 1

   In a large skillet over medium-high heat, add the oil. When the oil is hot add the butter and melt, swirling the skillet.

2. 2

   Add the mushrooms to the skillet in a single layer and cook, stirring them a couple of times for about 4-5 minutes, or until the mushrooms start to become soft and slightly golden on the edges.

3. 3

   Lower the heat to medium-low. Push the mushrooms towards the edges of the skillet, leaving a small empty area in the middle of the skillet to add the garlic. Add the garlic and fresh thyme and cook for about a minute or until fragrant. You don't want to brown the garlic, just to cook it to get rid of the raw taste.

4. 4

   Toss the mushrooms with the garlic and thyme and season with salt and ground black pepper to taste. Saute for about 2 minutes then add the Balsamic Vinegar. Cook tossing a few times for about 2 minutes. Check for seasoning and serve.