Go Back
–+ servings
A plate of crispy fried tofu topped with sautéed sliced mushrooms, served with a fresh mixed greens salad, cherry tomatoes, roasted carrots, and a balsamic glaze drizzle.

Warm Balsamic Marinated Mushrooms

No ratings yet
Warm, savory mushrooms infused with aged balsamic, served over grilled sourdough.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Californian, Italian Inspired
Calories: 32
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb mixed wild mushrooms
  • 2 cloves garlic
  • 1 shallot
  • 3 tablespoon Bona Furtuna Everyday Extra Virgin Olive Oil
  • kosher salt to taste
  • black pepper to taste
  • 1 pinch red pepper flakes
  • 1 tablespoon lemon juice
  • 4 thick slices sourdough bread
  • olive oil for brushing
  • 1 tablespoon fresh parsley optional
  • 1 teaspoon Bona Furtuna Biancollila Extra Virgin Olive Oil
  • 2 teaspoon Bona Furtuna 12 Year Aged Balsamic Vinegar

Equipment

  • Grill pan or outdoor grill
  • Mixing bowl
  • Cutting board
  • Chefs knife
  • cast iron or sauté pan
  • Tongs

Method
 

Sear the Mushrooms
  1. Heat Bona Furtuna Everyday Extra Virgin Olive Oil in a large pan over medium-high heat. Once hot, lower to medium.
  2. Add mushrooms and torn sourdough in a single layer and sear undisturbed for 3–4 minutes.
  3. Season with kosher salt, then flip and sear all sides until golden brown.
  4. Remove bread and mushrooms to a paper towel–lined plate. Season lightly again with salt.
Make the Dressing
  1. In a bowl, combine the mushrooms, Bona Furtuna 12 Year Aged Balsamic Vinegar, and Biancollila Extra Virgin Olive Oil. Toss gently and let marinate for 5 minutes.

Nutrition

Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 6mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 339IUVitamin C: 15mgCalcium: 27mgIron: 1mg

Notes

Storage: mushrooms are best served warm the day they're made. If needed, refrigerate for up to 2 days and reheat gently in a skillet; toast fresh bread to serve.

Tried this recipe?

Let us know how it was!