logo
Food Advertising by

POSTS TAGGED ‘BUTTON’

SISTER vs SISTER: SOUPS

Ingrid’s CREAMY TOASTY MUSHROOM SOUP

My partner Jim grew up on a mushroom farm, and I remember when I first met his family I wondered if they were lovers or haters of mushrooms after so many years of growing and picking them (they are still lovers!), I was surprised at how fast they...

READ MORE + RECIPE

Vanessa’s SPINACH AND CELERY SOUP

I love soup, I have even been known to order it in the scorching hot summer. My ultimate soup would have to be a seafood chowder but a close second and a totally different soup that I totally love is the Thai Tom Yum Goong and Gai. I chose to...

READ MORE + RECIPE

Tell us your favourite

Posted on: April 22nd, 2014 by Ingrid Opera 2 Comments

BALSAMIC MUSHROOMS

Balsamic Mushrooms – Delicious

Every so often Ingrid and I (OK often) head out sans kids to a cafe for most of the morning. Dizzengoff on Ponsonby Road has been a regular favourite for years, in fact I have been frequenting the place for nearly 10 years and that’s pretty amazing for cafe culture.

They do strong coffee and the most amazing and addictive mushrooms (LOL). No matter what I order I always get a side of mushrooms. Re-creating this dish was actually pretty easy, I think I nailed it the second time.
Now if there is anyone from Dizzengoff reading this, I know you wont want to part with the recipe but please please please let me know if I am close…

What you need (recipe for one person – double for two)
About 12 button mushrooms per person
1-2 garlic cloves finely chopped
Olive oil for cooking mushrooms
1/3 cup of balsamic vinegar
50mls cream
Salt/pepper to taste

How to make
Add the oil, garlic and mushrooms to a frying pan and saute for a few minutes.
Add half the balsamic vinegar to the pan and turn up the heat so it bubbles and reduces, when its reduced quite a bit, add the rest of the vinegar. Keep it bubbling but don’t let it reduce to nothing.
Take it off the heat and add the cream and salt/pepper.
Reduce the heat and cook until the cream is hot – you may want to reduce it a bit more.
Pour over crunchy ciabatta bread or serve as a side dish.

So good you could easily eat two…
Posted on: April 7th, 2012 by Vanessa and Ingrid 8 Comments