Here's what's going on this weekend. Finalize that guest list.
Barossa Valley Cabernet Sauvignon
chicken in riesling
endive and radicchio salad with dijon vinaigrette
swedish apple cake
1 lb. button mushrooms (halved or quartered if large)
6 tbsp. olive oil
2 cloves of garlic, smashed
salt and pepper
4 tbsp. balsamic vinegar
1 tsp. honey
1 tsp. fresh thyme, finely chopped
2-inch piece of lemon peel
In a large, heavy-bottomed skillet over high heat, add in about 2 tablespoons of olive oil, the mushrooms and smashed garlic cloves. Sprinkle with some salt and cook until well browned, about 12 minutes or so (until all liquid has been cooked out). Add 2 tablespoons of the balsamic vinegar and cook for another 2 minutes. Remove the mushrooms from the heat and allow to slightly cool (discard garlic cloves). Transfer the mushrooms into a bowl, and add the rest of the ingredients (remaining olive oil, balsamic, honey, thyme, and lemon peel), season with salt and pepper, toss, and allow to marinate for at least 4 hours before serving.
Photo above courtesy of Marcus Nilsson for Gourmet, March 2008