Friday, December 14, 2012

Balsamic Glazed Mushrooms served over beef tenderloins, with grilled steaks, or used with figs to stuff pork tenderloin roast - DROOLING GOOD!

Balsamic Glazed Mushrooms
Delicious served over beef tenderloin or grilled steaks and I use them along with figs to stuff a pork loin roast. There is one hunk of a guitar player out of Nashville who calls these those mushrooms that make me drool!

16 ounces mushrooms, cleaned, stems trimmed, and sliced (baby portabellas or your favorites)
2 tablespoons oil
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 teaspoon sugar
2 tablespoons butter
Salt/pepper to taste
Preheat oven to 350 degrees, in an oven proof dish, combine all ingredients except mushrooms; mix well; add mushrooms and toss to coat. Cover with foil and bake for one hour. Remove foil after 45 minutes, add butter and stir; continue to cook until mushrooms are tender and sauce is reduced and thicker; remove from oven and season with salt and pepper to taste.


Lita said...

This is just wonderful. It is a grand accompaniment to any beef. I'm thinking the prime rib for Christmas dinner. Thank you for sharing! Drop by my kitchen for a visit sometime.

I love to visit your site. When is the book coming out?

Chris said...

I actually live in Knoxville and I don't play guitar (ha ha ha kidding).

These sound awesome. I hope it's not too to order a prime rib when I get home from Florida tomorrow but if it is, I'll just do steaks with these.