Len's Recipe of the Month - April 2021

 

I am currently enamored with a You Tube cooking series named "Sip and Feast," which is done by a young father living on Long Island.   He is using this portal to share recipes from his Italian grandmother.   I will certainly be trying out a few of those and you will likely see them here.

But, oddly, the first one I am bringing you isn't really Italian.   It's very, very basic but delicious.  It's the side dish above that is accompanying a basic flank steak that was marinated in brown sugar and soy.   

Yep, the focus here is on Butter Balsamic mushrooms.  So easy to make and so elegant.

Get a pound of either portobello mushrooms or baby Bellas.  Clean them and slice them.  Or you can cheat and buy the baby Bellas like...ahem...I did.

With a tablespoon of EVO in a skillet, add the mushrooms and brown for about five minutes in medium high heat.  They will shrink and water will come out of them.   

Lower the heat and add two tablespoons of unsalted butter.   Let that cook for about four to five minutes.   Then raise the heat again and add two tablespoons of good Balsamic vinegar.   This will help to thicken the liquid in the pan.

Let that cook for about three to four minutes.   Add a little salt to taste and garnish with some chopped parsley.

It is amazing.

Thank you, Sip and Feast.

Dinner last night:  Canadian bacon and fontina cheese frittata.