We do make it out of the vinegar works on occasion and a recent outing inspired the sharing of this recipe.
We are on the tail end of mushroom season and a few weeks ago I went on a hike with some friends that turned into mushroom foraging. I still can’t tell what is safe to eat or not (it’s farmers’ market finds for me…) but I think I might have a future as one of those truffle-hunting pigs if this vinegar thing doesn’t work out.
This is a simple and easy sautéed mushroom recipe. Don’t sweat the proportions too much—you can easily adjust flavor on this one—but do try your mushrooms before and after you add the vinegar so that you can see the flavor difference.
I usually serve these as a side to steak but also enjoy putting them over creamy Parmesan polenta with an egg for more vegetarian fare.
American Vinegar Works
8 ounces of your favorite fresh mushrooms sliced (mix mushroom varieties for texture and greater depth of flavor)
Half a small onion minced
One garlic clove minced
Dash of crushed red pepper flakes
Sprig of thyme
IPA Beer Malt Vinegar
Salt & pepper
Add enough olive oil to just cover the base of a sauté pan and heat over medium flame. Add a dash of crushed red pepper, onions, garlic, and thyme. Cook until just before the onions start to brown. Add sliced mushrooms and cover (for faster cooking).
Once mushroom begin to soften remove lid and let some of the moisture evaporate. Add salt and freshly ground black pepper to taste. Finish off with 3 small dashes of IPA Beer Malt Vinegar, taste to adjust flavor, and serve.