If you love mushrooms, you'll love this dish. It's all creamy, mushroomy goodness. And so quick and easy to make!
The recipe starts with sauteeing five minced cloves of garlic in a little olive oil, then adding sliced mushrooms with salt, pepper, and thyme. After the shrooms cook down a little, you add some white wine and let everything cook together.The secret to this recipe (don't tell Isa I told you!) is storebought vegan creamy portobello mushroom soup mixed with some cornstarch.When you add it to the mushrooms and let it cook, it forms a luxuriously rich and creamy sauce.
At this point I tasted it and fell in love. But the recipe wasn't done. The last addition was two teaspoons of balsamic vinegar. I doubted this and, in the minute or so before the timer rang, ran through my head why Isa would possibly want to add the vinegar. To give the earthy flavor a bright note? To give the sauce more complexity? When the timer rang, I told myself, "Don't doubt Isa! How often is she wrong?"
So I added the balsamic vinegar...and guess what? I think I was right! I didn't like the final sauce as much as the pre-vinegared sauce. The final sauce tasted really good, but I could taste the vinegar as a separate flavor, and I think the sauce would have been better without it. Next time, I'll omit.
I topped it with sliced green onions, and a hearty, yummy dinner was ready in under 30 minutes. And I marked my calendar that I think my way would have been better than Isa's!