Balsamic Sautéed Mushrooms

Balsamic sautéed mushrooms pair perfectly with protein rich meats. We tinkered a paleo cupboard recipe replacing bacon fat or lard with thin slices of prosciutto di Parma. The tangy, rich caramelized flavors of Villa Graziella olive oil & balsamic Vinegar di Modena make it an easy to prepare, week night side dish enhancing grilled chicken, fish or steak.

4 Servings

Easy Ingredients

  • 1 lb. white button mushrooms

  • 3 slices of prosciutto di Parma or San Daniele

  • 2 tablespoons Villa Graziella Organic Balsamic Vinegar

  • ½ tablespoon Villa Graziella Organic Extra Virgin Olive Oil

  • 2 cloves fresh garlic, chopped

  • 2 tablespoons fresh parsley finely minced

  • 1 Small onion, finely minced (approx. 1/3 cup)

  • ½ tsp. sea salt

  • ¼ tsp. freshly ground pepper to taste

Simple Directions

  1. Wash & dry mushrooms, slice in half, set aside

  2. Place prosciutto slices in a large skillet, cook over medium heat

  3. Turn periodically as slices begin to brown

  4. Add garlic to prosciutto, cook 3 minutes

  5. Add onion, cook 3-4 minutes until translucent & prosciutto is browned

  6. Add mushrooms cook 10 minutes, allowing water to evaporate & mushrooms to become tender

  7. Add vinegar & oil to the pan, stir & cook for 2-3 minutes

  8. Add salt & pepper, stir to coat evenly

  9. Sprinkle with parsley

  10. Serve & enjoy


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RecipesAmy WrightComment