A delicious side dish that doesn’t photograph well – ah well! It is wonderful on its own, it would even be more amazing served over steaks or whatnot if you eat meat. It was a nice evening today – balmy (low 60’s!) and we got the grill ready for the summer. My Mother In-Law had given us a grill wok and I used it to also make a batch of zucchini-mushrooms-yellow peppers that were fabulous! Then we made s’mores….a sticky toddler has a full belly.
Have a safe 4th tomorrow….I am going to be lazy and take the kids down to the lake to watch all the fireworks go off – in our community it is a 10 am to 2 am thing….non-stop. I am sure Walker will love it. Nothing like a free for all and a couple of reservations selling less-than-legal fireworks nearby to encourage grown men to blow up thousands $$ 😉 It is always fun though!
Balsamic Onion & Mushrooms
- 1 large red onions, peeled and roughly chopped
- 8 ounces crimini mushrooms, stems trimmed and thinly sliced
- 1 Tbsp vegetable oil (olive or sunflower)
- ½ tsp dried thyme
- ½ tsp granulated sugar
- ¼ tsp ground black pepper
- 2 Tbsp balsamic vinegar
- Salt to taste
Heat a large skillet over medium, add the oil, onion and mushrooms. Let sauté for 20 to 30 minutes, stirring periodically, lowering the heat as needed when they start browning. Stir in the thyme, sugar and pepper, let cook for a minute, stir in the vinegar and turn off the heat. Taste and season with salt if desired.