We were both happy when the big pantry and refrigerator clean out came to an end. It was time to make a list and have a dinner of what we wanted rather than what we felt we had to prepare. Not that we didn't have some very tasty meals, they just seemed a bit forced.
A small steak accompanied by mushrooms and a green salad made the menu cut. The steak was tasty but the mushrooms stole the show! The Baker had the recipe in his stash of clippings. He jotted it down on a piece of paper and has no idea where it came from. I suggested he double it next time.
3 Tbsp olive oil
2 Tbsp tawny port
1 1/2 Tbsp balsamic vinegar
1 1/2 tsp honey
1/2 tsp kosher salt
1 pound medium, uniformly sized mushrooms
In a large saute pan, stir the olive oil, tawny port, balsamic vinegar. honey and salt together and cook over medium high heat until the mixture starts to sizzle. This will take about three minutes. Add the mushrooms, tops down. Cook, shaking the pan and turning the mushrooms over until they are tender and the liquid has cooked down to a thick syrup that coats them--about eight minutes.