Balsamic Portobello Salad

I have a major sweet tooth, but I also have a major green tooth.  No, it’s not what you think.  I love vegetables.  Let me say that again, I loooooove vegetables.  Salads are one of my favorite foods and you can always find one sitting in my refrigerator.

I’ve made every kind of salad, but I think I’ve finally hit on what is very possibly, my new favorite version: a Balsamic Portobello Salad.  Cooked, glazed balsamic portobello mushroom caps sitting on a fresh bed of spinach and garden vegetables drizzled with aged fine balsamic from Germany and OH MY GOD.  I could eat this every day!

The key to this recipe is to use over-sized portobello mushroom caps and not the small ones.  Also, I love balsamic so much, I often spend just a little bit extra on the REALLY good stuff from Vom Fass.  However, you do not need to use the “good stuff” during the cooking process (just regular balsamic will do), but definitely prepare this recipe with the Waldburg Date Balsamic vinegar as a dressing.  You’ll thank me.

Balsamic Portobello Salad

This variation of a regular garden salad comes from nowhere in particular.  But, if you’d like to see a similar idea, check-out Kevin’s Roasted Portobello Mushroom Salad at Closet Cooking here.

Ingredients:

* 1 large portobello mushroom cap sliced into 1/4 inch thin slices (long-ways)

* 1 regular summer salad recipe

* 1 cup balsamic vinegar, regular, for marinating

* 1/2 cup Vom Fass Waldburg Date Balsamic Vinegar, for dressing

1.) Prepare salad accordingly. See previous post on summer salad here.

2.) Wash and slice portobello mushroom cap into 1/4 inch thick.  If you have time, toss portobello mushroom in 1 cup regular balsamic vinegar and let marinate for 1 hour.  If not, they will absorb plenty of flavor during the cooking process.

3.) Warm a non-stick skillet on medium-high and add 1 cup regular balsamic vinegar and the mushrooms.  Cook until tender and golden brown.

4.) Plate salad and top with cooked mushrooms (there should be enough sliced mushrooms for two individualized salads).  Dress with Waldburg Date Balsamic Vineger and enjoy! Makes 2.

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